Jamaican grilled fish
John Torode's authentic Caribbean marinade of beer, paprika and onion powder is put to best use on sustainable snapper or bream
- Serves: 4 persons
- 2medium red snappers or whole bream , gutted, scaled and cleaned
- 1tbsp onion powder
- 2tsp sweet smoked paprika
- pinch dried thyme
- 100ml Jamaican beer (we used Red Stripe), plus extra to baste
- 2limes , 1 sliced, 1 cut into wedges
Step 1Make a few slashes in the flesh on either side of the fish with a sharp knife. Mix the onion powder, paprika, thyme and some seasoning with the beer. Pour over the fish and rub into the slashes and cavity. Place the lime slices inside the fishes’ bellies, cover with cling film and leave to marinate in the fridge for 1 hr.
Step 2Heat the grill to medium-high. Place the fish on a tray and grill for 15-20 mins, depending on the size, turning halfway through. Baste the fish with a little beer as it cooks. Serve with lime wedges to squeeze over.