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French West Indian Snapper from How To Grill: The Complete Illustrated Book of Barbecue Techniques, A Barbecue! Bible Cookbook by Steven Raichlen

  • shallots
  • snapper
  • bay leaves
  • chiles
  • chives
  • garlic
  • limes
  • parsley
  • thyme
  • allspice berries

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Notes about this recipe

  • westminstr on June 30, 2014

    I used this technique to grill a couple of small whole porgies (about 1.25 pounds each). I didn't use the marinade but did cut the slits in the sides, which I think helped it cook evenly. We successfully flipped without a basket, though the basket would have made it easier. The fish turned out great!

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