| FOR MARINADE
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6 each Scallions, greens only, thinly sliced
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2 each Large shallots, minced
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2 cloves Garlic, minced
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1 T Fresh ginger, minced
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1 T Scotch Bonnet pepper, seeded, ribbed, minced
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1 T Allspice, ground
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1 tsp Black pepper
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¼ tsp Cayenne pepper
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1 tsp Cinnamon, ground
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½ tsp Nutmeg, ground
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1 T Fresh Thyme, leaves only
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1 T Dark Brown Sugar
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½ C Fresh Orange Juice
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½ C Rice vinegar
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¼ C Red wine vinegar
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¼ C Soy sauce
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¼ C Olive Oil
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3 lbs. Fresh Black Grouper, cut into 4 oz. portions
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Instructions:
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For Marinade
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In a bowl, combine scallion, shallots, garlic, ginger and Scotch Bonnet peppers.
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In a separate bowl, combine allspice, black pepper,
cayenne, cinnamon, nutmeg, thyme, brown sugar, salt & pepper.
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Mix these ingredients thoroughly.
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Whisk in orange juice, vinegars, and soy sauce - slowly drizzle in oil whisking constantly.
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Add the scallion mix, stir to combine, let rest for an hour.
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Place grouper into a small baking dish and cover with the marinade.
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Turn fish after 1 hour and allow to continue marinating for about another hour.
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Heat grill or charcoal to high heat and cook fish to completion.
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Yield: Serves 12 |