Caymanian-style Grilled Snapper

Ingredients

While the original Spanish dish, Rodaballo a la gallega, is typically prepared by boiling the fish and serving it with potatoes and a drizzle of olive oil, the Caymanian adaptation focuses on grilling the snapper to enhance its flavors. The marinade in the Caymanian version incorporates local spices and herbs, giving it a distinct Caribbean twist. Additionally, the traditional accompaniments of potatoes and olive oil are replaced with coconut rice and tropical fruit salsa, adding a tropical flair to the dish. We alse have the original recipe for Rodaballo a la gallega, so you can check it out.

• 2 whole snappers (about 1.5 pounds each) (900g) 2 whole snappers (about 1.5 pounds each) (900g)
• 4 limes, juiced 4 limes, juiced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon Caymanian jerk seasoning 1 tablespoon Caymanian jerk seasoning
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper, to taste Salt and pepper, to taste
• Coconut rice, for serving Coconut rice, for serving
• Tropical fruit salsa, for serving Tropical fruit salsa, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 45g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a small bowl, combine the lime juice, minced garlic, Caymanian jerk seasoning, thyme leaves, olive oil, salt, and pepper.
3. 3.
   Rinse the snappers under cold water and pat them dry with paper towels.
4. 4.
   Place the snappers in a shallow dish and pour the marinade over them, ensuring they are evenly coated. Let them marinate for 30 minutes.
5. 5.
   Remove the snappers from the marinade and place them on the preheated grill. Cook for about 5-6 minutes per side, or until the fish is opaque and flakes easily with a fork.
6. 6.
   Remove the snappers from the grill and let them rest for a few minutes.
7. 7.
   Serve the grilled snappers with coconut rice and tropical fruit salsa on the side.

Treat your ingredients with care...

• Snapper — Choose fresh snapper with clear eyes and a mild oceanic smell. If snapper is not available, you can substitute it with other firm white fish like grouper or mahi-mahi.
• Caymanian jerk seasoning — If you can't find Caymanian jerk seasoning, you can make your own by combining spices like allspice, thyme, garlic powder, onion powder, cayenne pepper, and black pepper.

Tips & Tricks

• Make sure to oil the grill grates before placing the snapper to prevent sticking.
• For an extra burst of flavor, squeeze some fresh lime juice over the grilled snapper before serving.
• If you prefer a spicier kick, add a pinch of cayenne pepper to the marinade.
• Serve the snapper with a side of plantain chips for a delicious Caribbean twist.
• If you don't have access to a grill, you can also cook the snapper in a hot skillet or bake it in the oven at 400°F (200°C) for about 15-20 minutes.

Serving advice

Serve the Caymanian-style Grilled Snapper on a large platter, garnished with fresh herbs like cilantro or parsley. Accompany it with a generous portion of coconut rice and a vibrant tropical fruit salsa. Add a squeeze of lime juice over the fish for an extra burst of tanginess. Serve with a side of plantain chips for a delightful crunch.

Presentation advice

Arrange the grilled snapper on the platter with the vibrant coconut rice on one side and the tropical fruit salsa on the other. Garnish the fish with fresh herbs and lime wedges for an appealing presentation. The colorful combination of the snapper, rice, and salsa will create an enticing display of Caribbean flavors.