Recipe courtesy of Dennis Abrahams
1 hr 10 min
35 min
4 servings


  • 3 lemons, halved
  • 8 cups sea water or salt water 
  • Four 1-pound fish, such as red snapper or jack fish, scaled and gutted, 2 lengthwise slits cut into each side of fish
  • 1 tablespoon ground black pepper 
  • 5 cloves garlic, thinly sliced 
  • 3 limes, halved 
  • 3 green onions, whites thinly sliced, greens reserved 
  • 3 yellow onions, thinly sliced 
  • 2 Scotch bonnet peppers, half the seeds removed, thinly sliced 
  • 2 small pineapples, thinly sliced 
  • 1 can coconut milk 
  • 1 green bell pepper, thinly sliced 


Squeeze the lemons into a large shallow bowl filled with the sea water and submerge the fish. Soak for 10 to 15 minutes.

Mix together the black pepper, garlic, limes, green onions, yellow onions, Scotch bonnet peppers, half the pineapple, the coconut milk and bell peppers in another large shallow bowl. Add the fish and massage the mixture into it. Make sure to squeeze all the ingredients together to use all the flavorful juices. Let sit for 20 minutes at room temperature.

Preheat a grill to medium-high heat.

Grill the fish for 4 to 5 minutes, then gather the marinade and squeeze half of the juices and veggies in and on top of the fish. Flip and cook for another 4 to 5 minutes, and continue to squeeze and drizzle the remaining juice and veggies on top of the fish as it cooks. Finish with a squeeze of the reserved pineapple slices and serve immediately.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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