Jamaican Grilled Fish

John Torode's authentic Caribbean marinade of beer, paprika and onion powder is put to best use on sustainable snapper or bream

• Cooking Time Prep 15 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  395

• Protein

  79g

• Carbs

  7g

• Fat

  6g

• Saturates

  1g

• Fibre

  1g

• Sugar

  3g

• Salt

  0.8g

Ingredients

• 2 medium red snappers or whole bream, gutted, scaled and cleaned
• 1 tbsp onion powder
• 2 tsp sweet smoked paprika
• pinch dried thyme
• 100ml Jamaican beer (we used Red Stripe), plus extra to baste
• 2 limes, 1 sliced, 1 cut into wedges

Directions

1. Make a few slashes in the flesh on either side of the fish with a sharp knife. Mix the onion powder, paprika, thyme and some seasoning with the beer. Pour over the fish and rub into the slashes and cavity. Place the lime slices inside the fishes' bellies, cover with cling film and leave to marinate in the fridge for 1 hr.
2. Heat the grill to medium-high. Place the fish on a tray and grill for 15-20 mins, depending on the size, turning halfway through. Baste the fish with a little beer as it cooks. Serve with lime wedges to squeeze over.

Categories: Cuisines, Healthy, Occasions, Special Diets