Basket Grilled Snapper w/ Pepper Onion Stuffing & Jerk Butter
INGREDIENTS/PREPARATION/COOKING PROCESS/COMPLIMENTS/GARNISH – PLACE IN PROPER TIME
| 1 tbsp | Jerk paste |
| ¼ cup | Butter, softened |
| 1 each | red, yellow and orange peppers, thinly sliced |
| 1 small | red onions, thinly sliced |
| ¼ cup | chopped fresh cilantro |
| 2 | limes, juiced |
| 2 | Whole red snapper, 1-1 ½ lb each, dressed and scaled |
| ¼ cup | bbq seasoning |
Place the jerk paste and butter in a bowl and mix together well. Refrigerate until needed.
For the stuffing combine the multi coloured peppers, red onions, cilantro and lime juice. Season to taste with salt and pepper
Preheat grill to medium.
Place the fish on a flat surface and using a sharp knife make three slashes across the fish about ½ an inch deep. Season with bbq seasoning rubbing the spices into the flesh of the fish. Stuff each fish with half of the pepper onion mixture and secure the belly closed with skewer or toothpicks. Place fish into a grilling basket. Grill for 8 to 10 minutes per side turning occasionally until the fish is lightly charred on the outside and fully cooked and tender.
Remove from heat and rest for 2 minutes before removing the snapper from the basket.
Serve with jerk butter.
Serves 2 to 4
