Mesquite Smoked Caribbean Style Whole Red Snapper Food

MESQUITE-SMOKED CARIBBEAN STYLE WHOLE RED SNAPPER

Steps:

• Make 4 or 5 deep diagonal cuts into the flesh of the fish on both sides of the fish.
• Season the snapper both inside and out with the salt and black pepper.
• In a mixing bowl, combine the red pepper, yellow pepper, onion, and cilantro, set aside.
• Place the snapper in a large casserole dish.
• Stuff the cavity of the fish with the pepper/onion mixture.
• In a small bowl mix the ginger, garlic, and the Scotch bonnet pepper, rub this mixture all over the fish being sure to rub the cavity and the slits on either side.
• In a separate mixing bowl combine the coconut milk, rum, lime juice, sugar and olive oil.
• Pour this mixture over the snapper and wrap with plastic.
• Refrigerate and let marinade for 2 hours before smoking.
• Be sure to turn the fish 3 times during the marinating period.
• Set-up the grill using an indirect cooking method (the coals are pushed to the sides of the grill and the fish cooks in the center of the coals), and sprinkle the Mesquite wood chips over top the charcoals.
• Place the marinated snapper in a fish basket and place the basket on the grill.
• Cover the grill and let the fish cook for 45 minutes to 1 hour, or until the flesh flakes and breaks away from the bone.

WHOLE ROASTED RED SNAPPER WITH SMOKED PAPRIKA-HOT GARLIC SAUCE

Steps:

• Preheat oven to 450 degrees F.
• Place herbs, oranges, and lemons in the cavity of the fish.
• Drizzle oil over fish and season with salt and pepper.
• Place in a roasting pan and roast until just cooked through, about 30 to 40 minutes.
• Transfer fish to platter and immediately pour the hot garlic sauce over the entire fish.
• For the sauce: Place oil in small saucepan over medium heat.
• Add garlic and cook until garlic is lightly golden brown.
• Transfer mixture to a medium bowl, add vinegar, paprika, and salt and blend with an immersion blender until smooth.