One of my favourite Caribbean dishes is fresh red snapper, caught that day. I love this served whole with the head on, accompanied by peas and rice.
1.8kg red snapper (or bass), cleaned and scales removed
Olive oil, infused with garlic, rosemary and thyme
2tbsp ground allspice
1tbsp each ground cumin, smoked paprika and ground ancho-chilli pepper
1/2tbsp curry powder
2 large plantains, peeled and cut into 1-inch pieces
2 tbsp honey thinned with orange juice
Pre-heat oven to 230C/gas mark 7. Mix the plantains with the honey and olive oil, seasoning lightly. Roast in a shallow baking dish for 30 minutes or until tender. Keep covered until ready to serve.
Pre-heat a charcoal grill until it’s very hot. Pat the fish dry inside and out and make 6 deep vertical cuts on each side. Lightly brush the fish with the herby oil. Mix the allspice, cumin, paprika, chilli pepper and curry powder. Then rub on to both sides of the fish. Season to taste.
Place fish on the grill (preferably in a fish-grill) and cover, cooking for 10 minutes each side or until opaque, turning only once. Remove from the heat and stand for 3 minutes.
Serve on a bed of roasted plantains, accompanied by a relish made from the following: 700g peeled papaya pieces, 60g chopped red onion, 2 de-seeded chilli peppers, 60g chopped parsley, 3tbsp olive oil, juice of 6 fresh limes and ground white pepper. ‘Morgan Freeman and friends: Caribbean Cooking for a Cause’, is published by Rodale, priced £20Reuse content