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Grilled Red Snapper.

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Published on Jun 7, 2012

Caribbean recipe for grilling red snapper wrapped in banana leaves and flavored with coconut milk, fresh herbs and scotch bonnet peppers. A tasty grilled fish recipe which takes you on a journey through the lovely islands of the Caribbean.

Comments • 81

bader q
You tallllllllllllk toooooooooooo much :( I got a headache 
Yashira Colon
Hi, did you use coconut milk or cream? Cause it looks to think to be the milk!
Michelle Philippe
Hi chris, let me start by telling you I love your recipe. I wanted to make this fish dish but unfortunately my patios is under construction, so my questions is do you think it will have the same effect if I baked it under the oven. 
Eboni Johnson
Talks too much... Ugh!!! 
Keyanah Keyanah
You're in Toronto I never knew! I live here too
KristinaMonte
You're living in the Caribbean (?), why you using deep freeze fish??
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Owen Dale
I love red Snapper This fish is what I buy regular I love doing my master chef thing in the kicthen For me and my partner We love the omgea 3 We know that it's good for our bodies It makes us feel groovy and happy I normally sing or Mc in the kicthen or after eating Afterwards we go for a walk in the area  Feeling good and superior Fish power, I love red Snapper Expressing my as an extraordinary writer
el scientifico
Soon as you locked it up in the leaf it's steamed fish.
Bashkarran Ghamandi
you talk too much
G Ace
can u use coconut cream?
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