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Barbados Grilled Fish
On the island of Barbados, meaty and moderately rich wahoo is the fish of choice for marinating in a fragrant lime-spiked garlic, chive and onion puree. We found mahi mahi fillets to be a great stand-in for hard-to-find wahoo. Or you could use swordfish or halibut, but if the pieces are thicker than 1 inch, they will take slightly longer to cook. If the fish you purchased was previously frozen or seems particularly wet, refrigerate it on a paper towel–lined plate for a few hours before marinating. This will remove excess liquid that otherwise would prevent the fish from browning.
4
Servings
Tip
Don’t over marinate the fish. If the fillets are left for too long in the puree, the acidity of the lime juice will alter the texture of the meat. About 45 minutes is the maximum.
1 hour 10 minutes
35 minutes active
Ingredients
-
1
small yellow onion, roughly chopped
-
1
bunch fresh chives, roughly chopped (½ cup)
Directions
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01In a food processor, combine the onion, chives, garlic, thyme, vinegar, lime zest, sugar, allspice, 1¾ teaspoons salt and ½ teaspoon pepper. Process until coarsely chopped, about 5 seconds. Scrape the bowl and add the lime juice, then process to a coarse puree, about another 10 seconds.
Very tasty and easy! I was too afraid to put all of the allspice in the recipe, so used "a teeny pinch" instead of the 1/8 teaspoon called for. I wish I had gone for it and used 1/8 tsp allspice, because I really didn't taste it. Next time I will follow the recipe exactly. The flavors were very excellent, nonetheless.