This grilled fish is marinated in our Aromatic Ginger and scotch bonnet chilli paste. A delicious and healthy meal perfect for dinner.
Check out the ingredients & methods down below:
Ingredients:⠀⠀⠀⠀⠀
2 red snapper, cleaned and scaled ⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 onions⠀⠀⠀⠀⠀⠀⠀⠀⠀
6 large tomatoes⠀⠀⠀⠀⠀⠀⠀⠀⠀
100g mushrooms⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 cloves of garlic, minced⠀⠀⠀⠀⠀⠀⠀⠀⠀
Salt⠀⠀⠀⠀⠀⠀⠀⠀⠀
4 Tbsp olive oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 lemon⠀⠀⠀⠀⠀⠀⠀⠀⠀
Few sprigs of rosemary⠀⠀⠀⠀⠀⠀⠀⠀⠀
Cilantro ⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 inch of ginger, minced ⠀⠀⠀⠀⠀⠀⠀⠀⠀
3 Tsp Neema Aromatic Ginger Chilli Paste
Instructions:⠀⠀⠀⠀⠀⠀⠀⠀⠀
1) Into a bowl combine the garlic, some salt, olive oil, garlic, ginger and Neema paste. ⠀⠀⠀
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2) Make five slashes on each side of the snapper, slicing almost through to the bone. Also cut along the fish to create a side pocket. Rub the fish with the paste and add some lemon slices to the pocket. Leave the fish to marinate for 2-24 hours in the fridge. ⠀
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3) Preheat the oven to 220C. Then place the fish on a linned baking dish. Chop the onions, tomatoes and mushrooms into large sections and place in the dish with the fish. Add some rosemary and cilantro then grill in the oven for 15 minutes. Then turn and cook the other side for an additional 15 minutes.
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