Whole Caribbean Snapper
Serves: 4 people
1 piece of banana leaves (if unavailable, you can use a parchment-lined with foil, about 16 inches)
3 pounds lb snapper
1 tablespoon allspice
2 teaspoons turmeric
2 teaspoons geera or toasted cumin
6 to 8 chopped ahi dulce peppers or 1/2 of a medium red pepper, chopped
1medium red onion chopped julienne, split in half
4 cloves garlic
1 3-inch piece of ginger, peeled
1/2 habanero pepper, deseeded
2 stalks lemongrass
5 sprigs thyme
3 recao (also known as culantro) leaves
1 bunch cilantro, split in half
6 ounces coconut milk
2 ounces coconut oil
Sea salt to taste
Step 1: Prep the banana leaf by gently waving it over medium heat on the stove. The color will darken and it’ll become more pliable. Be cautious not to tear the leaves. Cut a ribbon and reserve to tie the fish later.
Step 2: Prep fish by ensuring that it’s been scaled and that the cavity is thoroughly cleaned. Score the fish three times on each side. Cut the lime in halves; squeeze the juices gently over the fish while brushing the flesh of the lime against the fish and in the cavity.
Step 3: Place the spices, peppers, garlic, ginger, cilantro (with stems), culantro, coconut milk, and coconut oil in a high-power blender and blend until smooth.
Step 4: Heat the coconut marinade over medium heat with half of the red onions.
Step 5: Place half of the leftover cilantro, thyme, and lemongrass inside the cavity of the fish.
Step 6: On a flat service, place the ribbon vertically and place the banana leaf over it, centering the ribbon in the middle. Place the fish in the center of the banana leaf horizontally and lightly season.
Step 7: Gently spoon the marinade into the cavity and on the top side of the fish. Be generous without overfilling as the fish cooks, the fish’s natural juices will blend with the coconut marinade.
Step 8: Sprinkle the remaining julienned red onions and close the banana leaf packet by using the envelope fold, using the ribbon to tie a knot.
Step 9: Refrigerate for 2 to 4 hours to marinade and allow the coconut oil to cool against the fish.
Step 10: Preheat the grill to 425 degrees Fahrenheit. If using the Weber Smart Grill, you can adjust the temperature of your grill via the three main burner control knobs.
Step 11: Remove the fish from the refrigerator for 15-20 minutes before grilling. Insert the smart grill’s meat probe into the upper part of the fish, where it’s the meatiest. This will ensure a proper cook time for the fish. Weber recommends the probe is inserted into meats at least 1-inch thick.
Step 12: Place the fish on the grill and allow it to cook with the lid down until it reaches an internal temperature of 130 degrees Fahrenheit. Remove from the heat and place in a casserole dish to allow carryover cooking. If using the Weber Smart Grill, use the Weber Connect app to monitor the internal temperature of the snapper. The app can also provide you with step-by-step grilling assistance and readiness countdown and alerts.
Step 13: To serve, mince the remaining cilantro. Open up the parcel of fish with scissors or a gentle pull, and sprinkle cilantro over the top. Cut the remaining limes into wedges and serve.
Geera Shrimp and Avocado Salad
Serves: 4-6 people
For the shrimp:
1 1⁄2 pounds shrimp (head and skin on)
4 1⁄2 tablespoons salt
3 tablespoons sugar
2 1⁄2 cup water
Citrus zest of 1 orange, lime and lemon
For the marinade:
3 tablespoons Geera or toasted cumin seeds
1 tablespoon allspice
2 teaspoons cracked mustard seeds
3 tablespoons (or about 3 inches) of ginger
4 cloves garlic
3 sprigs of thyme
1⁄2 habanero pepper (preferably ripe)
1 cup coconut oil
3 whole green onion
1⁄4 bunch cilantro
1 tablespoon plant base umami (much lighter, I used Yolele)
Step 1: With sharp scissors, cut along the middle back of the shrimp, leaving the head and tail intact. With a sharp paring knife cut along the back and remove the black line. Rinse, par dry, and set aside in a flat dish or casserole pan.
Step 2: Zest an orange, lime, and lemon. Juice. Reserve juice for later.
Step 3: Mix salt, sugar, zest, and mix to a slurry adding half of the citrus juices. Once mixed add the water and give it a quick whisk. Remove 1⁄2 cup worth of brine and set aside for later.
Step 4: Place shrimp in a flat dish or casserole pan and submerge shrimp in the brine. Allow them to sit in the brine for 25-30 minutes.
Step 5: For the marinade, start by roasting the allspice. Once toasted, place all ingredients for the marinade and blend until smooth.
Step 6: Once the shrimps are done brining, pull them out and pat dry.
Step 7: In a clean bowl, place the shrimp and gently massage the shrimp, being careful not to detach the shells. Refrigerate and marinate for at least 3-4 hours.
Step 1: Set your Weber Genesis sear plate on high. Remove the shrimp from the refrigerator and place on a flat plate. Season with salt and pepper to taste.
Step 2: Once the grill is hot, place the shrimp down at least 2 inches apart. Allow to cook for about 2 minutes and flip and continue to cook for another minute.
Step 3: Remove from heat and season with freshly squeezed lemon juice. (Pro tip: Cut the lemon in half and grill it next to the shrimp for about 2 minutes to caramelize the juices for a deeper flavor!)
Step 4: Serve warm with refreshing avocado salad (below).
Avocado & Citrus salad
1⁄4 medium white onion, julienne
3 cara cara oranges, segmented
2 whole grapefruits, segmented
1⁄2 bunch cilantro
1⁄4 cup of cashews
1 bunch of curry leaves
1⁄2 cup coconut oil
Step 1: Place onions in reserved citrus brine from earlier for 25 minutes. Remove and pat dry.
Step 2: Drizzle 1 ounce of coconut oil on onions and grill on high heat using the grilling basket for about 1 minute making sure to evenly space them ensuring an even sear. Remove from heat and add to a large mixing bowl.
Step 3: Cut the avocado in half by following the seed long with and remove the seed. Remove the skin and cut the avocado into 1.5-2 inch squares. Place in mixing bowls.
Step 4: Mince cilantro. Place the citrus and cilantro along with the onions and avocado. Season with salt, pepper, and lemon juice, and give it a quick stir. Be careful not to overmix.
Step 5: Place coconut oil in a small pot and turn the burner to medium heat. Once heated, toss the curry leaves in the oil and fry until crispy, about a minute or so. Remove and place on a dry napkin and pat dry.
Step 6: Top salad with raw cashews and toasted curry leaves and serve.