Jenny White's Red Snapper with Chilli and Lime

Any whole fish of a similar size, such as tilapia or red mullet, would work just as well with this recipe.


Place the snappers on a chopping board and slash the skin once or twice on each side with a sharp knife.
Place the cumin in a pestle and mortar and roughly crush, then transfer to a small bowl. Add the chilli to the cumin, along with half the coriander, oil and lime &#8232,juice. Season with salt and freshly ground black pepper, and stir the mixture.
Place the snapper in a shallow dish and pour over the chilli mixture. Rub it well into each side of the fish, then cover with a lid and place in the fridge to chill.
After 1 hour, wrap each fish in foil and place on the barbecue for 10 minutes  -  turning once during cooking  -  or until cooked through. Or cook in a preheated oven at 190/gas 5 for 20 minutes.
Place on a serving dish and scatter over the remaining coriander and serve.

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