- Place the fish in a shallow dish. Season with pepper, to taste. Pour the marinade over the fish. Cover with plastic wrap and marinate for 30 minutes in the refrigerator. Preheat the barbecue to maximum heat. Make six diagonal slits on one side of each of the fish. Remove the head if you prefer.
- Place the fish in grilling racks for fish and barbecue for 5 to 6 minutes on each side. Baste with the marinade twice during cooking.
- Just before serving, garnish with freshly chopped coriander.
- Serve with vegetable rice and barbecued kebabs of tropical fruits (pineapple, papaya, star fruit, or other fruits of your choice).
Did you know that a whole fish is more flavourful than fillets? Try a taste test with whole red snapper. It's a lean, delicate fish, and perfect for barbecuing!
Suggestion for accompaniment : Dunsbury Bin 92 Full-bodied white wine