Ingredients

• 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.