Grilled Snapper with Habanero and Scallions
The chile heat brings out the sweetness of whole red snapper in this Jamaican recipe; a burst of freshly squeezed pineapple juice adds another bright note.
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Cooking tools:
- Grill
- Plancha
- Cast iron griddle
- Fish spatula
- Refrigerator
- Chef's knife
- Cutting board
- Serving platter
Ingredients
- 1 (1-lb.) whole red snapper, scaled and cleaned
- Kosher salt
- freshly ground black pepper
- 5 cloves garlic, roughly chopped
- 4 sprigs thyme
- 1 large habanero chile, stemmed, seeded, and thinly sliced
- 1⁄4 cup olive oil
- Juice of 1 lime
- 6 scallions
- 1⁄2 small white onion, thinly sliced
- 1 wedge of fresh pineapple (optional)
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