Entree: French Guiana – National Cuisine – Poisson Grillé aux Épices (Spiced grilled whole fish in a Creole-style marinade)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 16 min

Additional 1 hr 30 min

Total 1 hr 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 whole red snapper, about 1.5 lb (680 g) each, scaled, gutted, and scored
- 4 tbsp (60 ml) fresh lime juice
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) neutral oil for brushing the grill
- 4 cloves garlic, minced (about 0.42 oz (12 g))
- 4 green onions (scallions), roughly chopped (about 1 7/16 oz (40 g))
- 1/4 cup (8 g) chopped fresh cilantro
- 1 small scotch bonnet or habanero pepper, seeded and finely chopped (about 0.35 oz (10 g)), optional for heat
- 2 tsp (4 g) dried thyme
- 1 tsp (2 g) smoked paprika
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) annatto (urucum) powder or 1 tbsp (15 ml) annatto oil for color, optional
- Lime wedges for serving (no measurement)
- Extra chopped cilantro for garnish (no measurement)

Show original ingredient measurements

- 2 whole red snapper, about 1.5 lb (680 g) each, scaled, gutted, and scored
- 4 tbsp (60 ml) fresh lime juice
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) neutral oil for brushing the grill
- 4 cloves garlic, minced (about 12 g)
- 4 green onions (scallions), roughly chopped (about 40 g)
- 1/4 cup (8 g) chopped fresh cilantro
- 1 small scotch bonnet or habanero pepper, seeded and finely chopped (about 10 g), optional for heat
- 2 tsp (4 g) dried thyme
- 1 tsp (2 g) smoked paprika
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) annatto (urucum) powder or 1 tbsp (15 ml) annatto oil for color, optional
- Lime wedges for serving (no measurement)
- Extra chopped cilantro for garnish (no measurement)

Instructions

1. Combine lime juice, vegetable oil, garlic, green onions, cilantro, scotch bonnet (if using), thyme, smoked paprika, salt, black pepper, and annatto powder or oil in a bowl; whisk to form a loose marinade.
2. Rinse and pat the fish dry. Make 3–4 diagonal 1/2-inch (1.5 cm) deep slashes per side. Rub the marinade all over and into the slashes and cavity. Let rest covered in the refrigerator for 1–3 hours.
3. Prepare a hot grill (charcoal or gas) and oil the grates. If using a charcoal grill, set up for direct medium-high heat. Brush both sides of the fish lightly with neutral oil.
4. Place the fish over direct heat. Grill 6–8 minutes per side for 1.5 lb (680 g) fish, turning carefully once, until skin is charred in spots and flesh flakes easily and reaches 145°F (63°C) at the thickest part.
5. Transfer to a platter, squeeze fresh lime over the fish, garnish with extra cilantro, and serve immediately with lime wedges and boiled provisions or rice typical to French Guiana.