Cas Anny Two is a small, breezy restaurant with an unassuming, almost unnoticeable faade, in Marigot, on the French side of St. Martin.The fish gets a double hit of flavor: first, from an herb rub before its grilled, then from the uncooked topping spooned on just before serving. Anny uses small red snappers (a whole fish per person), grilling them in a super-hot stovetop ridged grill pan, but you can do them on the barbecue if you prefer. Recipe courtesy of Ann Vanderhoof, author of The Spice Necklace
Directions for: Creole Fish in the Style of Cas Anny
Ingredients
Fish4 whole small fish, such as red snapper (less than 1 lb/500 g apiece)
Rub1 lime
2 clove garlic, finely chopped
2 tsp coarse kosher or sea salt
2 Tbsp finely chopped fresh thyme
1 green onion, finely chopped
Topping1 small onion, finely chopped
1 green onion, finely chopped
to hot pepper, finely chopped (or to taste)
1 small tomato, seeded and finely chopped
2 clove garlic, finely chopped
1 Tbsp olive oil
lime
Salt (to taste)
PreparationDirections
Fish1. Rinse and dry fish. Cut lime in half and rub on both sides of fish, squeezing on the juice as you do so. If youre cooking the fish on the barbecue, cut several diagonal slits on each side.
2. Tip: This recipe also works well with firm fish steaks, such as dorado (mahi-mahi), halibut, kingfish or grouper. Reduce the salt in the rub to 1 tsp (5 mL), and check for doneness
Rub1. Combine the remaining ingredients for the rub in a small bowl. Rub into fish and set aside for about 30 minutes.
Topping1. To make the topping, combine onion, green onion, hot pepper, tomato, garlic and olive oil. Add 2 tsp (10 mL) lime juice. Taste and adjust flavor as desired with additional hot
Preparation1. Oil stovetop pan or barbecue rack. (A fish-grilling rack or fish basket is best to prevent sticking.) Preheat barbecue, if using. Cook fish over high heat for about 5 minutes per side, or until it is just opaque. (Time will depend on thickness of the fish.)
2. Remove from heat and spoon some topping on each fish.
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