Seychelles Fish

I learned this marinade and the corresponding relish from our 2 trips to the Seychelles. Specifically, the gardener/handyman/local fixer prepared this with us. It is best on island “Jack” fish, but in the states, we use it on snapper and grouper all the time.

Ingredients:

• 2 Tbsp garlic (minced)

• 2 Tbsp fresh ginger (peeled and minced fine)

• 1/2 tsp salt

• 1/8 tsp black pepper

• 2 Tbsp olive oil

• 3 Tbsp chopped tomatoes (juice and all)

• 1 Tbsp coconut aminos (or soy sauce for non-paleo)

• Juice of 1 lime

Directions:

This is best prepared in a mortise and pestle, but a food processor works too

1. Mince and mash the garlic, ginger, salt, pepper, and oil together.

2. Thin the mixture out with the tomato, lime juice and soy sauce.

For whole fish:

1. Score the flesh 3 times each side. Season cuts with salt and spoon marinade generously inside and out. Grill using a basket over high direct heat (charcoal is best), turning and basting with marinade often.

For fillets:

1. Marinate for 30-60 min the grill like above, turning and basting frequently.