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Central America Grilled Snapper

Michael Leicht

Michael Leicht

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Central America Grilled Snapper

Down in Costa Rica, a lot of cooking is done over wood coals and banana leaves are a common resource for wrapping and plating food. When a local woman prepared my catch of the day with this recipe, I was so impressed with the honest yet powerful flavor that I had to try it for myself.

grilled snapper
Central America Grilled Snapper

I froze my largest fish from that trip and cooked it up in the same style for my family back in California.

grilled snapper
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Central America Grilled Snapper

by california spiny lobsterMichael Leicht
Quick and easy, you are steaming the fish in banana leaves or aluminum foil over the grill with simple yet powerful flavors.
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Prep Time: 1 hour
Cook Time: 2 hours
Total Time: 3 hours
Servings: 6

Equipment

  • Wood fired BBQ
  • Knife or food processor
  • Banana leaves and/or foil
  • Wire

Ingredients

  • One or two fresh tomatoes
  • Half a sweet onion
  • 5 Fresh garlic cloves
  • Salt
  • Pepper
  • Olive oil or other fat

Instructions 

  • Start your wood fire to develop coals.
  • Finely mince or blend in a food processor all vegetables.
    One or two fresh tomatoes
    Half a sweet onion
    5 Fresh garlic cloves
  • Lay your cleaned and scaled fish out on some large banana leaves and score fish with a knife.
  • Coat in the liquidy minced vegetables.
  • Sprinkle salt and pepper
    Salt
    Pepper
  • Drizzle with oil, get both sides and cavity.
    Olive oil or other fat
  • Wrap in banana leaves and secure with wire. If your banana leaves are ripped or not integral, add an outer layer of aluminum foil.
  • Place your wrapped fish over the coal bed. Depending on the size of your fish, cook for up to 40 minutes at medium heat, then cook other side for similar time, adding more coals from a separate fire if necessary.
  • Check for flaking meat and serve on top of squares of banana leaves for presentation.
  • Traditional side dishes would include fried plantains and 'gallo pinto'.

Notes

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