Fish Friday Grilled Fish

Name: Fish Friday Grilled Fish
Yield: 1
Cuisine: Saint Lucia
Ingredients: Whole small fish (such as snapper), cleaned and scored — 4; Garlic, minced — 3 cloves; Fresh lime juice — 2 tbsp; Fresh thyme, chopped — 1 tbsp; Vegetable oil — 1 tbsp; Paprika — 1/2 tsp; Cayenne pepper Salt and black pepper, to taste — 1/4 tsp

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

Servings

Ingredients

Whole small fish (such as snapper), cleaned and scored — 4
Garlic, minced — 3 cloves
Fresh lime juice — 2 tbsp
Fresh thyme, chopped — 1 tbsp
Vegetable oil — 1 tbsp
Paprika — 1/2 tsp
Cayenne pepper Salt and black pepper, to taste — 1/4 tsp

Method

Mix garlic, lime juice, thyme, oil, paprika, cayenne, salt and pepper into a marinade.
Rub the marinade generously over and inside the scored fish.
Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
Preheat a charcoal grill to medium-high heat.
Grill the fish for 6-8 minutes per side, until the skin is charred and the flesh is opaque and flakes easily.
Serve hot straight from the grill.

Introduction: Whole fish seasoned and char-grilled over open flame, the star attraction of Anse La Raye’s weekly Fish Friday street festival.

Cultural Background: Every Friday evening, the fishing village of Anse La Raye transforms into a lively street food festival where vendors grill fresh-caught fish over open coals — an iconic Saint Lucian tradition drawing locals and visitors alike.

Tips: Score the fish before marinating so the seasoning penetrates deeply. Keep a close eye on the grill, as whole fish can char quickly over open flame.

Variations: Serve with a side of spicy pepper sauce for dipping, in keeping with Fish Friday tradition; add a whole scotch bonnet inside the fish cavity for extra heat.

Storage: Best eaten fresh off the grill; store any leftovers in an airtight container in the refrigerator for up to 1 day.

Reheating: Reheat gently in a covered pan or low oven to avoid drying out the fish.

Nutrition: Approx. 280 kcal, 34 g protein, 2 g carbohydrate, 14 g fat per serving.

FAQs:

Q: What is Fish Friday?

A: A weekly street food festival held every Friday evening in Anse La Raye, where the whole village grills and sells fresh fish and other Creole dishes.

Q: What fish works best for grilling whole?

A: Small, firm-fleshed fish like snapper or mackerel hold up well to direct grilling.