Charcoal grilled red snapper with green pepper, tomato and onion slices

Name: Charcoal grilled red snapper with green pepper, tomato and onion slices
Yield: serving
Cuisine: African
Ingredients: 500.00 g snapper; 3.00 tomatoes; 1.00 onion sliced; 1.00 green pepper sliced; 15.00 ml fresh chillies; 1.00 garlic cloves, crushed; 15.00 ml fresh ginger crushed; salt; oil

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (9)

500.00 g	snapper
3.00	tomatoes
1.00	onion — sliced
1.00	green pepper — sliced
15.00 ml	fresh chillies
1.00	garlic — cloves, crushed
15.00 ml	fresh ginger — crushed
	salt
	oil

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Method:

Blend together 45 ml soya oil, garlic, ginger, bayleaf, aniseed and salt and use for basting the fish. Blend the chilli, ginger and garlic with a little of the sliced tomatoes and onions, use as base for sauce. Score fish on both sides and baste with the oil mixture, grill for 20 minutes. Pour blended chilli mixture on a serving platter, top with grilled fish. Spread onion, tomato and green pepper mixture on top of fish. Serve with Kenkey (see recipe).