Grilled Snapper with Charred Limes & Hot Sauce
½ tsp, coarsely ground
Uncooked whole snapper
3 pound(s), (2 [1 1⁄2 lb] fish), head on, scaled and gutted
4 medium, 2 thinly sliced and 2 halved
Homemade hot pepper sauce
1 tsp, or to taste (search WW.com for the recipe or use your favorite brand)
1 cup(s), cilantro, and/or mint leaves, for garnish
- In small bowl, combine salt, ginger, black pepper, cumin seeds, allspice, and nutmeg.
- Score 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 skin with spice blend on both sides and inside of cavity, then stuff cuts with sliced limes.
- Spray grill pan with nonstick spray and heat over high. Place fish on pan. Cook until fish are charred, 5 to 8 minutes. Using large spatula, carefully turn fish over. Place halved limes, cut-side down, on grill. Grill until limes are charred and fish are charred and cooked through, about 5 minutes.
- Carefully transfer fish to platter. Squeeze halved limes over top. Sprinkle fish with hot sauce and garnish with herbs.
- Serving size: 8 oz