-
1
To make the Snapper: Have your fish monger clean and scale the red snapper, making sure gills and fins have been removed.
-
2
In a plastic bag, marinate the fish in olive oil and your fresh herb of choice (cilantro matches well with the jicama slaw) for 2 hours in the refrigerator.
-
3
Cut the lemon into small wedges and stuff them into the cavity of the fish.
-
4
While the fish is marinating, make the Slaw: Julienne the jicama and the carrot.
-
5
Mix in the scallion and cilantro.
-
6
Combine the rice wine vinegar, fresh lime juice, sugar, and chili paste, if using, in a small bowl to dissolve the sugar and then toss with the vegetables.
-
7
Place the slaw in the refrigerator and chill.
-
8
To grill the snapper: Place the marinated fish into a grilling basket, making sure to wipe off any excess marinade which can cause the fire to flare up.
-
9
Use a high heat, and grill fish for about 10 minutes per inch of thickness at its thickest point.
-
10
Make sure you only turn the fish once.
-
11
If you don't have a grilling basket, try wrapping the fish in a banana leaf, it will help prevent the fish from falling apart, while allowing the flavor of the grill to penetrate the snapper.
-
12
To bake the fish: Preheat the oven to 400 degrees F.
-
13
Transfer the marinated fish to a large, well-greased oval ceramic casserole or roasting dish.
-
14
A large oval saute pan also works well.
-
15
Bake for 12 to 15 minutes per inch of thickness at the thickest part.
-
16
The fish is done when the thickest part has a moist and juicy appearance.
-
17
Do not cook until flaky, this means the fish is overdone and will taste dry.
-
18
Check the readiness of the fish by gently lifting the fillet away from the bone along the dorsal fin near the head.
-
19
An instant thermometer can also tell you when the fish is done.
-
20
It should read approximately140 degrees F.
-
21
To serve, spread the jicama slaw onto a large oval serving dish, and place the grilled fish on top for a wonderful looking (and tasting) dish.
