• Healthy

Ingredients

1. Four head-on 1- to 1 1/2-pound red snappers, cleaned
2. 1 Scotch bonnet chile, seeded and coarsely chopped
3. 4 large scallions, coarsely chopped
4. 3 garlic cloves
5. 1 small shallot, coarsely chopped
6. One 1/2-inch piece of peeled fresh ginger, coarsely chopped
7. 1 teaspoon chopped thyme
8. 1 1/2 teaspoons kosher salt
9. 1 teaspoon brown sugar
10. 1/2 teaspoon ground allspice
11. 1/2 teaspoon freshly ground pepper
12. 1/4 teaspoon ground cinnamon
13. 2 tablespoons vegetable oil, plus more for the grill
14. 1 tablespoon dark rum
15. 1 tablespoon fresh lime juice
16. 1 tablespoon water
17. 2 teaspoons soy sauce 

Directions

1. Make 3 crosswise slashes down to the bone on each side of each fish. In a food processor, process the chile, scallions, garlic, shallot, ginger, thyme, salt, brown sugar, allspice, pepper and cinnamon until a coarse paste forms. Add 2 tablespoons of oil, the rum, lime juice, water and soy sauce and puree.
2. Arrange the fish in a shallow dish. Stuff the cavities and slashes with the seasoning; refrigerate for 1 hour.
3. Light a grill. If using fish baskets, lightly brush with oil and place the fish inside. If using a fish grate, preheat it and lightly brush with oil. Grill the fish over a medium-hot fire until cooked through, 8 minutes per side. Serve at once.