📝 About This Recipe
Transport your senses to the sun-drenched shores of Martinique and Guadeloupe with this quintessential French Antillean masterpiece. This dish features a whole red snapper, marinated in a vibrant 'assaisonnement antillais' of lime, garlic, and scotch bonnet, then grilled until the skin is shatteringly crisp and the flesh remains succulent. Finished with the legendary 'Sauce Chien'—a bright, aromatic herb salsa—it represents the perfect marriage of rustic Caribbean heat and refined French technique.
🥗 Ingredients
The Fish
- 2 pounds each Whole Red Snapper (cleaned, scaled, and gutted with head on)
- 3 pieces Limes (halved for cleaning and juicing)
- 1 tablespoon Coarse Sea Salt
Creole Marinade (L'Assaisonnement)
- 4 pieces Garlic cloves (crushed and minced)
- 4 sprigs Fresh Thyme (leaves only)
- 1/2 piece Scotch Bonnet pepper (seeded and finely minced)
- 1 teaspoon Black Pepper (freshly cracked)
- 3 tablespoons Vegetable Oil (neutral flavor)
Sauce Chien (The Signature Sauce)
- 2 pieces Shallots (very finely minced)
- 3 pieces Cives (or Scallions) (finely chopped)
- 1/2 cup Fresh Parsley (finely chopped)
- 1 clove Garlic (grated)
- 1/2 cup Boiling Water (to bloom the aromatics)
- 4 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Lime Juice (freshly squeezed)
👨🍳 Instructions
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1
Rinse the fish under cold water and rub the skin and cavity thoroughly with halved limes and sea salt to neutralize any 'fishy' scent; rinse again and pat extremely dry with paper towels.
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2
Using a sharp knife, make 3 diagonal incisions on each side of the fish, cutting down to the bone. This allows the marinade to penetrate and ensures even cooking.
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3
Prepare the marinade by whisking together the minced garlic, thyme, scotch bonnet, black pepper, and vegetable oil in a small bowl.
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4
Rub the marinade all over the fish, ensuring you get plenty inside the slits and the cavity. Let the fish marinate at room temperature for 20-30 minutes.
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5
While the fish marinates, prepare the Sauce Chien. Place the minced shallots, cives, parsley, and grated garlic in a heat-proof bowl.
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6
Pour the 1/2 cup of boiling water over the herbs; this 'cooks' the raw edge off the aromatics and creates the base of the sauce. Let it sit for 5 minutes.
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7
Whisk in the olive oil, lime juice, and a pinch of salt to the herb mixture. Set aside to let the flavors meld.
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8
Preheat your grill to medium-high heat (about 400°F/200°C). Clean the grates thoroughly and oil them well using a folded paper towel dipped in oil held by tongs.
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9
Place the fish on the grill. Do not move them for the first 6-8 minutes; this allows the skin to sear and release naturally from the grates.
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10
Carefully flip the fish using two large spatulas. The skin should be charred and crispy.
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11
Grill the second side for another 6-8 minutes, or until the internal temperature reaches 140°F (60°C) and the flesh is opaque and flakes easily.
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12
Remove the fish from the grill and transfer to a warm platter. Immediately spoon several tablespoons of the Sauce Chien over the hot fish.
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13
Let the fish rest for 5 minutes before serving to allow the juices to redistribute.
💡 Chef's Tips
For the crispiest skin, ensure the fish is bone-dry before applying the oil-based marinade. If you are sensitive to heat, use a milder chili or remove all seeds and membranes from the Scotch Bonnet. Avoid over-marinating with lime juice directly on the flesh for more than 30 minutes, as the acid will begin to 'cook' the fish like ceviche. Use a fish basket if you are worried about the fish sticking to the grill grates. Always serve the Sauce Chien warm or at room temperature, never cold from the fridge.
🍽️ Serving Suggestions
Serve alongside 'Riz et Pois' (Caribbean rice and peas) to soak up the extra sauce. Pair with fried plantains (alloco) for a sweet and savory contrast. A side of 'Gratin de Cristophine' (chayote squash) adds a creamy, comforting element. Accompany with a chilled glass of Ti' Punch (white rum, lime, and cane syrup). A crisp, green salad with a light vinaigrette balances the smoky char of the grill.