2 medium red snapper or whole bream, gutted, scaled and cleaned
1 tablespoon onion powder
2 teaspoons sweet smoked paprika
pinch dried thyme
100ml Jamaican beer (Red Stripe Dan Murphy’s) plus extra beer to baste
2 limes
1 sliced, 1 cut into wedges


1. Make a few slashes in the flesh on either side of the fish with a sharp knife
2. Mix onion powder, paprika, thyme and some seasoning with the beer
3. Pour over the fish and rub into the slashes and cavity
4. Place lime slices inside the fish bellies
5. Cover with cling film and leave to marinate in the fridge for 1 hr
6. Heat grill to medium-high
7. Place fish on a tray and grill 15-20 minutes
8. Depending on the size, turning halfway through
9. Baste the fish with a little beer as it cooks
10. Serve with lime wedges to squeeze over



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