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00Ingredients
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1 teaspoon ground habanero chile
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1 teaspoon garlic salt
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1 teaspoon ground thyme
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1/2 teaspoon ground allspice
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1/4 teaspoon ground nutmeg
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1 tablespoon olive oil
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4 small white fish fillets, such as snapper, trigger fish, or grouper
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4 rolls
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Your favorite salsa or hot sauce
Instructions
In a bowl, combine the chile, salt, garlic, thyme, allspice and nutmeg. Brush the fillets with the oil and dust with the spice mixture. Allow to sit at room temperature while you prepare the grill.
Cut the rolls in half length-wise and brush with 1 tablespoon olive oil.
Grill the fish in a grill basket over medium heat until done, about 5 minutes per side, or until the fillets flake.
Grill the rolls to slightly warm. Place the fish on rolls and top with a sauce of choice, even if it’s store-bought.
| Servings |
| 4 |
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This particular "burger" is a fired-up re-creation of a fish sandwich Nancy devoured in the tiny town of San Pedro on Ambergris Caye, Belize, in 1985. The restaurant was called Elvies Burger Isle, and the diners sat outside under a tamarind tree on picnic benches. If ever there was a simple to prepare, quick and easy fish recipe with significant heat, this is it. Serve with french fries, crisp cole slaw, and to toast Elvie, a frosty tamarind cooler.
Ingredients
InstructionsIn a bowl, combine the chile, salt, garlic, thyme, allspice and nutmeg. Brush the fillets with the oil and dust with the spice mixture. Allow to sit at room temperature while you prepare the grill. Cut the rolls in half length-wise and brush with 1 tablespoon olive oil. Grill the fish in a grill basket over medium heat until done, about 5 minutes per side, or until the fillets flake. Grill the rolls to slightly warm. Place the fish on rolls and top with a sauce of choice, even if it’s store-bought.
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