Featuring tangy citrus notes balanced by smoky flavors and a hint of heat, this recipe for wahoo ceviche with grilled avocado and jalapeño-lime vinaigrette is guaranteed to kick off your new year with a colorful (and healthy) bang. Keep reading ...
Beautiful to look at and bursting with notes of pineapple, it’s the perfect way to experience a Caribbean getaway right from the comfort of your home.
Summertime calls for a laid-back attitude, fresh, bright flavors and just a little heat. Luckily, this easy Jamaican-inspired recipe for grilled snapper with habanero and scallions has all three. Beautiful to look at and bursting with notes of pineapple, it’s the perfect way to experience a Caribbean getaway right from the comfort of your home.
- 1 (1-lb.) whole red snapper, scaled and cleaned
- Kosher salt and freshly ground black pepper, to taste
- 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)
Season the cavity of the fish with salt and pepper. Stuff with garlic, thyme, and 1/4 of the chile. Rub outside of fish with oil, lime juice, salt, and pepper; refrigerate 20 minutes.
Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side (see "Grilling 101"). Heat a plancha or flat cast-iron griddle over coals until very hot. Grill fish on plancha, flipping once, until charred in spots and cooked through, 12-15 minutes. If you like, squeeze fresh pineapple juice over fish; transfer to a serving platter. If outside starts to burn before fish is fully cooked, move plancha to a cooler section of the grill until done. Clean pan and grill remaining chile with scallions and onions until slightly charred and wilted, 5-7 minutes; serve over fish.