Grilled Fish with Haitian Flavors

Ingredients

• 4 fish fillets (such as red snapper or tilapia) - about 1 pound (450g) 4 fish fillets (such as red snapper or tilapia) - about 1 pound (450g)
• Juice of 2 limes Juice of 2 limes
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (adjust to taste) 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 Scotch bonnet pepper, finely chopped (optional for extra heat) 1 Scotch bonnet pepper, finely chopped (optional for extra heat)
• 2 green onions, chopped 2 green onions, chopped
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the lime juice, minced garlic, olive oil, paprika, dried thyme, salt, black pepper, cayenne pepper, Scotch bonnet pepper (if using), and chopped green onions.
2. 2.
   Place the fish fillets in a shallow dish and pour the marinade over them, ensuring they are well coated. Cover the dish and refrigerate for at least 30 minutes, allowing the flavors to meld.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the fish from the marinade and discard any excess marinade. Place the fish on the grill and cook for about 4-5 minutes per side, or until the fish is cooked through and easily flakes with a fork.
5. 5.
   Once cooked, remove the fish from the grill and garnish with fresh cilantro or parsley.
6. 6.
   Serve the Grilled Fish hot with pikliz, plantains, and rice and beans on the side.

Treat your ingredients with care...

• Lime juice — Use freshly squeezed lime juice for the best flavor.
• Scotch bonnet pepper — Adjust the amount according to your spice tolerance. Be cautious as it is a very hot pepper.

Tips & Tricks

• If you don't have access to a grill, you can also cook the fish in a grill pan or bake it in the oven at 400°F (200°C) for about 15-20 minutes.
• For a milder version, remove the seeds and membranes from the Scotch bonnet pepper before chopping.
• Experiment with different types of fish, such as mahi-mahi or grouper, for a unique twist on the recipe.
• Serve the Grilled Fish with a squeeze of fresh lime juice for an extra burst of citrus flavor.
• If you prefer a smokier flavor, you can add a small amount of liquid smoke to the marinade.

Serving advice

Serve the Grilled Fish as the main course, accompanied by pikliz, a spicy Haitian coleslaw, and a side of plantains or rice and beans. Garnish with fresh cilantro or parsley for a pop of color.

Presentation advice

Arrange the grilled fish fillets on a platter, garnish with fresh herbs, and serve with the vibrant pikliz on the side. Add a wedge of lime for an attractive presentation.