ROASTED SNAPPER, ISLAND EDITION
Steps:
- Preheat the oven to 450 degrees F with a large cast-iron skillet or small rimmed sheet pan (an aluminum quarter sheet pan is ideal) on the middle rack. Do this at least half an hour before cooking.
- Grind the allspice berries coarsely with a mortar and pestle. Add the garlic and grind to a chunky paste. Add the ginger and grind until broken up, then add the Scotch bonnet and grind to a paste.
- Stir in the thyme, half the lime zest, half the salt, and 1 tablespoon of the oil.
- Cut 5 diagonal, shallow gashes across each side of the fish from the head to the tail. Try not to cut more than 1/3 of an inch deep. The cuts should be diagonal from belly to back but also diagonally into the flesh...on the bias.
- Lightly lube the fish with oil. Sprinkle with the remaining half of the salt, being careful to salt the cavity as well.
- Smear the paste onto the fish with a spoon, working it into the gashes. Repeat on the second side.
- Carefully place the fish on the preheated pan and roast for 12 to 15 minutes or until the fish flakes with a fork.
- To remove, carefully work a metal spatula (a slotted "fish turner" is ideal) and carefully move to a cutting board or platter to serve with the lime wedges. Serving in pieces is virtually impossible so just let people eat directly off the board or platter.
- Consume...careful of the bones
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