Grilled Red Snapper With Citrus Souscaille

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 small onion, peeled and roughly chopped
• 1 small spring onion, roughly chopped
• 1 garlic clove
• 1/2 scotch bonnet chile, seeds and stems removed
• 2 teaspoons thyme, leaves only
• 2 teaspoons marjoram leaves
• 2 teaspoons chopped flat leaf parsley
• 1 tablespoon wine vinegar
• 1 teaspoon worcestershire sauce
• 1 small pinch ground cloves
• 1 pinch coarsely ground black peppercorns
• 1 tablespoon spices, paste (see above)
• 1 -2 lime, juice only
• 1 teaspoon caster sugar
• 1 tablespoon chopped parsley or 1 tablespoon caribbean celery leaves
• 1 tablespoon chopped coriander
• 1 tablespoon olive oil
• 2 limes, grated zest and juice, plus an extra squeeze of juice
• 2 garlic cloves
• 1 red pepper, finely chopped
• 2 spring onions, finely chopped
• 1 tablespoon chopped coriander or 1 tablespoon caribbean celery leaves
• 4 (175 g) red snapper, sea bream fillets or 400 g king prawns, shelled, deveined
• 1 teaspoon madras curry powder
• 2 tablespoons olive oil
• 200 g cherry tomatoes, halved
• 1 teaspoon butter

Recipe

• 1 for the seasoning paste: tip all the ingredients into a food processor and blend to a smooth paste. this paste tastes best if left for a few days to mature before using.
• 2 for the souscaille: combine one rounded tablespoon of the seasoning paste with the lime juice, sugar, celery leaves, coriander, red pepper and olive oil. taste for seasoning – adding more sugar or lime juice if needed. aim for a tart, tangy flavour.
• 3 for the fish or prawns: combine the lime rind and juice with the garlic, red pepper, spring onion and coriander and spoon over the fish or prawns and leave on one side for 5 minutes. remove from its marinade and sprinkle with curry powder just before frying.
• 4 heat the oil in a sturdy frying pan set over a medium heat and fry the fish for 3 minutes, skin side facing downwards. flip the fillets over and cook for a further minute until it flakes easily. if you are using prawns, fry for 3-4 minutes, stirring all the time, over a moderate heat, until they have turned pink. remove and set aside.
• 5 tip the tomatoes into the same pan while still on the heat. add the butter and sharpen with a squeeze of lime.
• 6 spoon a dollop of souscaille sauce over the fish and serve any extra on the side. accompany with the warmed tomatoes.