This snapper is a robust mixture of fish, tomatoes, plantains, and sweet potatoes cooked in a spicy flavourful citrus and chili marinade, sealed in parchment paper.
- 2 snapper or sea bass fillets
- 2 tbsp. (30 mL) fine sea salt
- 1/4 scotch bonnet pepper minced
- 1 juice of lemon
- 1/2 cup (125 mL) fresh lime juice
- 1/2 cup (125 mL) fresh orange juice
- 2 tbsp. (30 mL) Caribbean pepper sauce
- 1/2 sweet onion sliced into wedges
- 1/2 green bell pepper sliced
- 1/2 red bell pepper sliced
- 1 medium sweet potato diced and par-cooked
- 1 plantain, ripe but firm sliced 1/2-inch (1 cm) thick on the diagonal
- sea salt to taste
- 1/2 cup (125 mL) colourful cherry tomatoes sliced
- Fire up the grill to medium heat (or preheat oven to 350˚F (180˚C).
- Rinse snapper fillets in a bowl of salted water and pat dry with paper towels. Set aside on a plate.
- Add salt, minced pepper to a small dish and mix with a fork. Lightly season both sides of the fillets with a salt-pepper mixture.
- Tear 2 sheets of aluminum foil paper and parchment paper large enough to fold over the fish. Place a piece of parchment paper each over the two separate pieces of foil paper. Add the fillet to each piece of parchment paper.
- In a small bowl, mix the lemon, lime, and orange juice, set aside.
- Add to each parchment equal halves of onion, bell peppers, potato, plantains, tomatoes, and thyme. Season with salt to taste (optional).
- Fold the papers towards the fish to form a pocket. Divide and drizzle the citrus juice mixture over the vegetables. Continue to fold the papers over the fish and seal them together tightly (making sure no steam escapes).
- Place the foil parcels over indirect heat and grill for 15-20 minutes until cooked or add to oven and bake for approximately 20 minutes or until an instant-read thermometer inserted in the center of the fish registers an internal temperature of 137°F.
- Serve at once with steamed white rice (optional.)
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