Grilled snapper with charred limes & hot sauce
Calorie controlled cooking spray
½ teaspoons, level
¼ teaspoons, level
Red Snapper (Red sea bream), raw
800 g, 2 whole snappers
4 medium, 2 thinly sliced, 2 halved
Hot Pepper Sauce (Tabasco)
1 tablespoons, chopped, to garnish
- In a small bowl, combine the ginger, cumin seeds, allspice and nutmeg and season.
- Score the fish crosswise on both sides from gill to tail, cutting through skin and flesh almost down to bone and spacing cuts about 1 inch apart. Season the skin with the spice blend on both sides and inside of the cavity, then stuff the cuts with the sliced limes.
- Spray a grill pan with cooking spray and heat over a high heat. Place the fish on the pan and cook for 5-8 minutes, until the fish are charred. Using a large spatula, carefully turn the fish over. Place the halved limes, cut-side down, on the grill. Then grill for 5 minutes until the limes and fish are charred and cooked through.
- Carefully transfer the fish to a platter. Squeeze the halved limes over the top and sprinkle with the hot sauce. Garnish with the coriander.