Servings: 4

1 large whole red snapper (about 1.5 - 2 kgs) 1 large whole red snapper (about 1.5 to 2 kgs)
1 fresh lemon 1 fresh lemon
Salt Salt
1 tsp white pepper, ground 1 tsp white pepper, ground
1 tsp all spice, ground 1 tsp all spice, ground
1 tbsp garlic cloves, minced 1 tbsp garlic cloves, minced
1 tsp ginger, minced 1 tsp ginger, minced
1 tsp paprika 1 tsp paprika
2 tsp thyme, finely chopped 2 tsp thyme, finely chopped
½ cup parsley, coarsely chopped ½ cup parsley, coarsely chopped
1 chicken boullion cube 1 chicken boullion cube
¼ cup grapeseed oil ¼ cup grapeseed oil
8 plantains to grill 8 plantains to grill

Make 3 to 4 diagonal cuts in each side of the fish, all the way right through the bone. Season fish with salt, pepper, and squeeze some lemon over it. Set aside.
In a small bowl mix all the marinade ingredients (white pepper, all spice, minced garlic , ginger, paprika, thyme, basil, parsley , chicken bouillon and oil).
Pour the marinade over the fish, and gently flip them back and forth until coated inside and out. Let it marinate in the fridge for up to 24hours
Preheat BBQ or charcoal grill to high heat.
When you are ready to grill, wipe down the fish grill basket with oil towel and them immediately lay the fish down in the fish casket. Let them grill for about 1 to 2 minutes on each side.
Reduce to medium high, and then lower the BBQ grill hood.
Alternatively, leave the fish over the open hot charcoal.
Baste with fish Marinate
Let the fish cook for a total of 3 to 4 minutes on each side, you may have to add a minute on two depending on the thickness of your fish until cooked - when fish is white and the juices must run clear.
Check for doneness by making sure the meat closest to the bone is fully cooked - slash with a knife to check.
Serve with this pepper sauce and grill vegetables or plantains
Peel plantains
Slice in the middle then cut in halve. Season with salt and brush with spice mix
Grill on each side for about 3 minutes until fully cook through - watch carefully because they burn easily.