Serves: 4
Total Calories: 52

1 snapper, , whole, pompano, or other large fish (4 to 5 pounds), cleaned and trimmed of fins, head and tail left on
3 goat peppers, scotch bonnet chiles, or habanero chiles
4 limes, large, juicy
salt and freshly ground black pepper, to taste
1 piece ginger, (2 inches), fresh, peeled and thinly sliced
2 cloves garlic, thinly sliced
1 to 2 tablespoon olive oil (not traditional, but I like it)

1. Rinse the fish, inside and out, under cold running water, then drain and blot dry with paper towels. Make 4 or 5 diagonal slashes, to the bone, in each side of the fish. Set the fish aside.

2. Thinly slice 2 of the chiles cut the other chile lengthwise in half. Cut one of the limes in half lengthwise, then into thin crosswise slices. Cut the second lime in half crosswise. Juice the remaining limes.

3. Rub the fish all over with the cut chile and lime. Sprinkle salt and pepper in the cavity and into the slashes in the sides of the fish. Place a slice each of chile, lime, ginger, and garlic in each slit and under each gill, then place the remaining slices in the cavity. Place the fish on the banana leaf or foil on a large platter. Pour the lime juice over the fish and season again with salt and pepper, then drizzle with oil, if using. Cover and let the fish marinate, in the refrigerator, for 30 minutes or so while you preheat the grill.

4. Set up the grill for indirect cooking and preheat to high.

5. When ready to cook, place the fish, on its banana leaf, in the center of the grill away from the heat. Cover the grill, and cook the fish until the flesh breaks into firm flakes when pressed with a finger, 1 to 1 1/2 hours. If using a charcoal grill, you’ll need to add 10 to 12 fresh coals after 1 hour.

6. Using two long spatulas, carefully transfer the fish to a serving platter. At the table, fillet the fish.

Serves 4

Nutritional Facts:

Serves: 4
Total Calories: 52
Calories from Fat: 30

More Recipes from the The Barbecue Bible Cookbook:
Avocado Sauce
Bahamian-Style Whole Grilled Snapper
Balinese Fish Mousse Sates / Sate' Lilit
Barramundi In Asian Spiced Coconut Milk
Brazilian Swordfish Kebabs With Coconut Milk
Fennel-Grilled Bass Flambeed With Pernod / Loup de Mer au Fenouil Flambe'
Fish Yassa
Florida Snapper Burgers
Grilled Fish Gurney Drive
Grilled Fish Sunda Kelapa
Grilled Fish With Brazilian Garlic Marinade
Grilled Fish With Esarn Seasoning
Grilled Fish With Sauce Vierge
Grilled Salmon Kiev
Grilled Salt Cod
Grilled Sea Bass With Fresh Artichoke Salad / Loup de Mer Grille' aux Artichaut
Grilled Shark and Bake I
Grilled Shark and Bake II
Grilled Skate Wings With Nonya Sweet-And-Sour Sauce
Grilled Snapper With French West Indian Caper Sauce
Grilled Swordfish En Pipian
Grilled Tuna With Red Wine, Caper, And Olive Sauce/Thon Grille' au Jus de Raito
Guadeloupean Grilled Snapper With Cucumber Sauce
Nonya Sweet-And-Sour Sauce
Pandeli Swordfish Kebabs
Peanut Sauce
Peruvian Fish Kebabs / Anticuchos de Pescado
Pino's Grilled Salmon with Basil Cream
Portuguese Grilled Sardines
Russian Sturgeon Kebabs
Salmon Grilled In Grape Leaves / Kolheeda
Seafood Mixed Grill In the Style Of Essaouira
Sole With Catalan Fruits and Nuts
Spanish Guinean Fish Grill With Three Sauces
Spinach Sauce
Sturgeon Shashlyk
Swordfish Souvlaki
Thai Grilled Fish With Sweet-Sour Tamarind Sauce / Pla Pow
Tuna Steaks, Madeira-Style
Whole Grilled Snapper With South African Spices / Fish Brai
Yucatan-Style Grilled Fish / Tikin Nik