Barbecue Snapper with Rum
Serves: 4Hands-on: 35 minutesTotal: 1 hour 35 minutesDifficulty: Medium
- ¼ cup olive oil, divided
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp. cumin
- ½ tsp. oregano
- 1 Tbsp. kosher salt
- ½ Tbsp. freshly ground black pepper
- 1 cup orange juice
- ¼ cup lime juice
- ¼ cup dark rum
- 2 Tbsp. chopped fresh cilantro
- 2 snappers (2 lbs. each), gutted and scaled
- In a medium saucepan, warm 3 tablespoons olive oil. Add the onion and cook approximately 3 minutes. Add the garlic, cumin, oregano, salt, and pepper. Cook 2 more minutes. Add the orange juice, lime juice, and rum. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and allow to cool. Stir in cilantro.
- Rinse the fish under cold running water. With a sharp knife, make three 2" slits on each side of the fish. Place fish in a glass baking dish and pour the sauce over the snapper and into the scored flesh. Cover and let marinate in the refrigerator for 1 hour.
- Remove fish from the marinade and dry with a paper towel. Put in fish basket if desired. Drizzle with remaining olive oil and place the fish on the grill.
- Grill until the first side is brown and crisp (approximately 5 to 7 minutes), basting occasionally with rum sauce. Carefully turn the fish and continue cooking. Baste the snapper with the rum sauce until cooked, another 5 to 7 minutes.