1 large Fresh Red Snapper, cleaned and scaled

1 teaspoon salt

1 teaspoon black pepper

1 lemon

1 sprig of thyme

1 spring of rosemary

1 sprig of taragon


1 tablespoon fresh mint

1 tablespoon fresh curly leaf parsley

1 small knob of fresh ginger

2 clove of garlic

1/2 cup of olive oil

1 habanero pepper

juice of 1 lemon


1 Zuchini, cut into round slices

1 whole red onion cut into thick wedges

1 sweet pepper,, cut into wedges

1 teaspoon salt

1 teaspoon black pepper

1 tablespoon olive oil

1 teaspoon of the  fish marinade above


Rub the salt and black pepper both on the inside and outside of the fish.

To a food processor add all the ingredients under For the Marinade. Pulse until smooth.

Reserve 1 teaspoon of the marinade. Pour the rest over the fish. Using your fingers, rub in the marinade really well into the fish.

Stuff the fish with the aromatics, the thyme, rosemary, tarragon and the lemon cut into thin slices.

Tie the fish around the slit to ensure the aromatics does not fall out while grilling.  Set aside and allow to marinate for 30 minutes.

Place the vegetables on a large baking sheet. Sprinkle salt and black pepper. Drizzle with olive oil and the teaspoon of the reserved marinade. Mix well.

Preheat your outdoor grill to 400 degrees.

Oil the grate of the grill really well with vegetable oil. Once the grill is hot, place the fish on. Leave  it alone. Don’t try to move it.

Place all the vegetables on the grill. Allow it to cook for 2-3 minutes on each side. And remove from the grill.

Using a  huge spatula, gently flip the fish. Leave it to cook for another 6 minutes. Remove from the grill and cover with tin foil.

Remove the string from the fish and take out the aromatics. Place the lemon slices on the grill for a minute. Then squeeze the juice from it over the fish.

Serve fish with grilled vegetables.







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