Grilled red snapper

Grilled red snapper

This snapper dish is a really light, quick meal and can be done in the oven if you don’t have a grill. It’s served with a fresh but slight spicy mango chow from Trinidad
  • Total:
  • Serves: 4 persons



  1. Step 1

    Put the fish in a bowl with enough cold water to cover. Squeeze in the lemon juice then rub the lemon quarters all over the fish. Put the lemon quarters in the bowl, then set aside while you prepare the green seasoning.
  2. Step 2

    Put the garlic, chillies, ginger, spring onions, parsley, coriander, 40ml of the olive oil and 100ml of water into a blender and blend until smooth (this makes about double what you need but can be stored in an airtight jar in the fridge for up to two weeks, or will freeze well).
  3. Step 3

    Drain the water and lemon pieces from the fish, then pat dry with kitchen paper. Score the fish diagonally with a sharp knife on both sides then rub with 150g of the green seasoning, salt, black pepper, amchar masala and curry powder. Stuff the inside of the fish cavity with the reserved coriander and parsley sprigs. The fish can be marinated for a few hours or overnight.
  4. Step 4

    Heat a BBQ or griddle pan to medium-high and brush lightly with oil. Scrape off any excess marinade and put the fish onto the grill. If using two smaller snappers, they will take 10-12 minutes each side, or 15-18 minutes per side for one large snapper.
  5. Step 5

    To make the mango chow, mix together the mangoes, garlic, chilli, coriander and lime in a bowl. Season with salt to taste then set aside until ready to serve.
  6. Step 6

    Once the snapper has cooked evenly on both sides, put on a serving dish and flake off the fish. Serve with the mango chow on the side.