Preheat the grill to high heat.
Cut 3 thin slices into both sides of each fish. Drizzle
both sides of the fish with 6 tablespoons of the olive oil, sprinkle with salt and black pepper, and put 4 cloves of the garlic into each fish cavity. Grill the fish until golden and browned, 3 to 5 minutes per side. Lower the heat to medium, throw the Scotch bonnet peppers on the grill
, close the lid and continue cooking for 10 minutes.
Combine the orange segments, mango
in a large bowl. Add the remaining 2 tablespoons olive oil
, the lemon juice
juice, orange juice
and some salt and black pepper. Mix together, and then transfer to a serving platter.
Gently place the fish
over the citrus salad. Arrange the star fruit, if using, lemon slices, lime slices, orange slices and Scotch bonnet peppers on the platter and serve.
Cook's Note: The fish eyes
are considered delicacies. They taste not unlike an oyster