Grilled Red Snapper

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Grilled Red Snapper
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation

Ingredients

for
4
Ingredients
10 sprigs
Basil (or Thai basil)
1
3 tablespoons
Tamarind puree
2 tablespoons
3 tablespoons
1
large Red snapper about 1 kg (approximately 2 pounds)
1
Basil leaf (or lemon leaves)

Preparation steps

1.

Rinse the basil and shake dry. Pick leaves from 6 of basil sprigs and chop. Peel the garlic and finely chop. Mix the tamarind paste with the garlic, basil, Garam Masala and 1 tablespoon sesame oil  to make a spice paste. Rinse the fish and pat dry. Lightly score the flesh on both sides. Spread the spice paste with a kitchen brush in the incisions and into the abdominal cavity. Place the remaining whole basil sprigs into the abdominal cavity. Drizzle the fish with the remaining oil and season with salt. Grill over low heat on each side for about 10 to 20 minutes. Cut the lime into eighths. Arrange the fish on a preheated plate and serve with the lime wedges and herbs. 

2.

To cook in the oven: cook fish for 1 minute on each side in a skillet. Transfer to preheated 180°C (approximately 350°F) oven for about 15 minutes.