Grilled Red Snapper

You will need:

1 whole Red Snapper scaled, gutted and washed. 2 Garlic cloves 3-4 sprigs Thyme 1/ 2 inch Ginger 1 stem Fresh Parsley 1/ 4 medium Onion 1 stem Fresh Basil optional 1/ 2 sweet pepper 1-2 Spring chive 1 teaspoon Fish seasoning 1 teaspoon Salt 1 teaspoon Paprika 1 teaspoon Black pepper 1 tablespoon Lemon juice or more if needed 1 teaspoon All spice 1/ 2 tsp Bouillon (Maggi Cube) 1/ 4 cup cooking oil Few lemon slices Method:

Wash the fish with some lemon slices. Rinse well with water. Make 3-4 deep diagonal cuts on both sides of the fish and pat dry with a paper towel. Set aside. Combine all the ingredients in a blender and blend until smooth.

Pour some of the marinade on the fish and coat both sides, making sure it gets inside the cuts, head and belly. Save some marinade for later. Place about 2-3 lemon slices inside the belly of the fish. Cover the fish and let it marinate for about 1 hour or overnight. Pour the remaining marinade into a bowl.

Add a little oil and water. Microwave for 3 minutes or simmer on low heat for 5 minutes. That will be the basting sauce

and dip. Five minutes before marinating time is over, Preheat a grill or oven to 400°. Baste both sides of the fish with the sauce before placing it on the grill. Grill the fish for 10 minutes on each side while basting the fish often. Cook until its flaky.

Remove the fish and transfer to a plate, serve with some of the cooked sauce as a dip with any side you choose.