Ingredients: 

• 1 Red snapper, whole (1-1½ lb) 
• 3 Limes
• 1 tbsp Tomato paste 
• 3 Garlic cloves, sliced
• 2 Large tomato, seeded and chopped 
• 1 Large onion, chopped
• 1 Red bell pepper, cut into medium size dice   
• 1 Green bell pepper, cut into medium size dice 
• 1 Serrano pepper (stemmed, seeded), chopped   
• 1 cup Fish stock/water
• Spice Tribe Mama Manje Haitian Blend
• Spice Tribe Sacred Valley Pink Peruvian Salt
• Spice Tribe Late Harvest Black Peppercorn
• Olive Oil
• Parsley
• Thyme

Add All Products

Directions:

1. Rinse the whole fish inside and out under running, cold water. Pat it dry with a paper towel.
2. Score the fish at an angle down the body 3 times to avoid curling. 
3. In a bowl, combine 3 tablespoons of Mama Manje Blend with 1 tablespoon of olive oil and the juice of one whole lime. Mix well to combine.
4. Apply the rub to the outside and inside the cavity of the fish. Add some parsley and thyme to the cavity, along with a few slices of lime. Let it marinate before grilling.
5. Heat up a medium-sized saucepan over medium heat. Add 3 tablespoons of olive oil, onions, and garlic. Cook until fragrant, stirring to prevent burning.
6. Add 1 tablespoon of tomato paste and cook for 2 to 3 minutes, stirring continuously. Add 1 tablespoon of Mama Manje Haitian Blend and tomatoes, and cook for another 4 minutes, stirring frequently and scraping the bottom of the pan. 
7. Add red and green bell peppers, serrano pepper, two sprigs of thyme, and fish stock. Let it simmer for another 5 minutes. 
8. Turn off the heat and add 2 tablespoons of chopped parsley and the juice of one lime. 
9. Grill the marinated red snapper until cooked through, about 5-7 minutes per side, depending on the thickness of the fish.
10. Pour the tomato-based sauce over the grilled fish and serve hot.

Note: To make it a complete Haitian meal, serve the red snapper with rice, red beans, fried plantains, and Pekliz, a spicy Haitian pickled slaw.