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    from "The Barbecue! Bible" by Steven Raichlen

    Here's how fish is served at the open-air cook stalls lining the beaches of Guadeloupe. The marinade features the four essential flavors of the French Antilles: lime juice, scotch bonnet chiles, garlic, and fresh thyme. Pair them with a caper sauce invigorated with more chile pepper and you get a dish your taste buds won't soon forget. This recipe calls for snappers, but any whole fish would work. The larger the fish, the lower the heat you'll have to work over, so as to cook the fish through without burning.

    Serves 4


    For the Fish and Marinade
    4 whole small snappers, cleaned and trimmed of fins, heads and tails left on*
    3 cloves garlic, peeled
    1 to 2 scotch bonnet chiles or habañaro peppers, seeded and chopped (for a spicier fish, leave the seeds in)**
    2 teaspoons salt
    1 teaspoon freshly ground black pepper
    1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
    1/2 cup fresh lime juice

    For the Caper Sauce
    1 clove garlic, minced
    1 shallot, minced
    2 tablespoons minced fresh Italian (flat-leaf) parsley
    2 tablespoons drained capers
    1/2 scotch bonnet chile or habañero pepper, seeded and minced
    1 to 2 tablespoons fresh lime juice
    1 tablespoon red wine vinegar
    1/2 cup extra-virgin olive oil, plus 2 tablespoons for brushing
    Salt and freshly ground black pepper, to taste

    */** FreshDirect Notes:
    • As our snapper tend to run large, you may wish to use two whole fish to serve four adults.
    • When habañeros are unavailable, we will substitute serrano or jalapeño peppers in the ingredients below.

    Print recipe

    1.Rinse the fish, inside and out, under cold running water, then drain and blot dry with paper towels. Make 3 to 4 diagonal slashes, to the bone, on each side of each fish. Set aside while you prepare the marinade.
    2.Combine the garlic, chiles, salt, pepper, and thyme in a mortar and pound to a paste with the pestle, then work in the lime juice; or use a food processor, processing all the ingredients at once. Pour the mixture over the fish, turning the fish to coat and working the mixture into the slashes in the sides. Arrange the fish in a non-reactive baking dish or roasting pan, then cover and let marinate, in the refrigerator, for 1 hour, turning once or twice.
    3.Preheat the grill to medium-high.
    4.While the fish marinates, prepare the caper sauce. Combine the garlic, shallot, parsley, capers, chile, lime juice, and vinegar in a small bowl and whisk to mix. Whisk in the 1/4 cup oil and salt and pepper; the sauce should be highly seasoned (see Note).
    5.When ready to cook, blot the fish dry with paper towels and brush generously on both sides with 2 tablespoons oil. If you're worried about the fish sticking, use hinged fish grilling baskets; otherwise, oil the grill grate and place the fish directly on it. Grill until the skin on the first side is dark and crisp and the flesh is cooked through to the bone on that side, 6 to 10 minutes. Turn each fish carefully with a long spatula and cook on the second side until the flesh breaks into firm flakes when pressed with a finger, another 6 to 10 minutes.
    Note For a smoother sauce, you can process the ingredients in a food processor or blender.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Whole Wild Snapper - $10.99/lb
     2 - 3 lb, Butterfly:Head/tail on, Hand-cut, Send Head & Bones
      Habanero Peppers, Packaged - $3.99/ea
      Thyme - $1.49/ea
     Farm Fresh
      Limes - $0.99/ea
     Farm Fresh
      Shallots - $1.99/pkg
     6oz, Farm Fresh, 6oz bag
      Italian Parsley - $1.99/ea
     Farm Fresh
      Roland Nonpareilles Capers - $2.19/ea
    You May Already Have
      Morton's Coarse Kosher Salt - $2.69/ea
      FreshDirect Tellicherry Peppercorns - $3.79/ea
      Bel Aria Extra-Virgin Olive Oil - $11.29/ea
      Garlic - $3.99/lb
     Farm Fresh, Med
      Roland Aged French Red Wine Vinegar - $3.69/ea
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