West Indies Fish

Chef: Roscoe Hall | Writer: Catherine Jessee | Food Stylist: Lauren Sharp Gavin | Seafood: Fish

Use West Indies Spice Blend and Buerre Monté to play with a variation of roast, grilled, or seared fish. Roscoe recommends serving West Indies style fish with a simple salad, fries, or tater tots—as always, serve with fresh lime or citrus.

What you need

Ingredients
Grilled or Roasted: 1 (6-10 lb) Fresh White Fish Filet, such as Red Snapper; 1/2 Cup Lime Juice; 3 Tbsp Olive Oil; 3 Tbsp Spice Blend; 3 Cloves Garlic, minced into a paste with a pinch of salt
Seared: 1 (6-10 lb) Fresh White Fish Filet, such as Red Snapper; 1 Tbsp Spice Blend; 1 Tbsp Olive Oil; 1 Tbsp Neutral Oil, such as grapeseed or vegetable; 2 Tbsp Unsalted Butter, melted for basting; 2 Sprigs Fresh Thyme; Salt and Pepper to taste; Beurre Monte, for serving; Lime Wedges, for serving

Steps

Grilled or Roasted

1.

Preheat grill or oven to 400 degrees F. In a small bowl, combine lime juice, oil, and spice blend, and garlic until combined into a paste. Gently rub paste over fish until evenly coated.

2.

To grill: place fish over indirect heat and cook about 25 minutes or until an instant read thermometer registers 140 degrees, skin peels away easily, and flesh is flaky.

3.

To roast in oven: wrap fish tightly with parchment paper and cook for 30–35 minutes or until an instant read thermometer registers 140 degrees, skin peels away easily, and flesh is flaky.

Seared

1.

Sprinkle fish all over with spice blend, salt, and pepper. Drizzle with olive oil and gently rub to coat. Set aside.

2.

Heat oil in a medium saute pan over medium-high. Remove pan from heat and carefully set fish into pan skin side down. Place back on medium heat and cook for 2 minutes to sear until skin is crispy. Add butter, and thyme sprigs to the pan.

3.

Tilt pan slightly towards you while keeping it over heat source, and using a spoon, slowly baste butter and oil over the top of the filet until even in color. Remove from heat and let rest until an instant read thermometer registers 140 degrees and skin is flaky.