the Ingredients
For the Fish:
Special Equipment
- Grilling Basket
Instructions
- Green Seasoning:Blend all ingredients in a food processor or blender until a smooth paste forms. Store in an airtight container for up to 1 week in the fridge.
- Prepare the Fish: Rinse the fish in very cold water, then pat dry thoroughly. Using a sharp knife, score the skin with diagonal cuts to allow the seasoning to penetrate. Place the fish in a large bowl.
- Marinate the Fish:Pour most of the green seasoning over the fish, reserving 1 tsp for the sauce. Add the chopped chilies, grated ginger, and lime zest. Rub the Caribbean curry powder and garam masala all over the fish, including inside the cavity. Season with salt & black pepper, cover with cling film, and marinate in the fridge for 30 minutes.
- Preheat the barbecue to 220-270°C for direct high-heat grilling.
- Lightly grease the Weber grilling basket with oil to prevent sticking.
- Place the marinated fish inside the grilling basket, clamping it securely shut.
- Place the basket over direct heat, close the barbecue lid, and cook for around 8 minutes per side, turning once.
- Remove the fish when it reaches an internal temperature of 60°C, or when the flesh has turned white and firm, and the skin is blistered and crisp.
- Transfer to a serving platter and drizzle with the reserved green salsa before serving.
In the Kitchen:
At the Barbecue:
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