Citrus-Chili Grilled Snapper

The epitome of a spicy flavourful dish.

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.



  1. Fire up the grill to medium heat (or preheat oven to 350˚F (180˚C).
  2. Rinse snapper fillets in a bowl of salted water and pat dry with paper towels. Set aside on a plate.
  3. 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.
  4. 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.
  5. In a small bowl, mix the lemon, lime, and orange juice, set aside.
  6. Add to each parchment equal halves of onion, bell peppers, potato, plantains, tomatoes, and thyme. Season with salt to taste (optional).
  7. 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).
  8. 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.
  9. Serve at once with steamed white rice (optional.)