Caribbean
Epis Grilled Snapper with Chimichurri & Grilled Plantains
Snapper filets marinated in vibrant Haitian epis and citrus, grilled and basted in epis garlic butter, then served over arugula and spinach with sweet grilled plantains and a bright herby chimichurri.
Ingredients
Marinade
- 4 large snapper filets
- 1 lime + white vinegar (to clean the fish)
- 2–3 tablespoons epis
- Juice of 1 lime
- 1/3 cup olive oil
- Eat Louisa Sazon
- Salt
- Black pepper
- Complete seasoning
- Cumin
- Coriander
Epis Garlic Butter
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 tablespoon epis
- Fresh cilantro, chopped
- Salt
- Pepper
Chimichurri
- 1 cup cilantro, finely chopped
- 1/2 cup parsley, finely chopped
- Red pepper flakes
- Juice of 1 lemon
- Salt
- Black pepper
- Oregano
- Olive oil (to desired consistency)
For Serving
- Soft ripe plantains
- Arugula and spinach tossed in olive oil and lemon juice
Instructions
- 1
Clean the snapper filets by rinsing them under cold water, then rubbing with fresh lime and white vinegar. Rinse again thoroughly and pat dry with paper towels.
- 2
Place the snapper in a large pan and season with salt and pepper. Spoon over the marinade — epis, lime juice, olive oil, Eat Louisa Sazon, complete seasoning, cumin, and coriander — and rub it well into the fish. Let marinate for at least 30 minutes so the flavors really soak in.
- 3
While the fish marinates, make the chimichurri by combining cilantro, parsley, lemon juice, red pepper flakes, oregano, salt, pepper, and olive oil in a bowl. Stir until everything is well combined and vibrant, then set aside.
- 4
To make the epis garlic butter, melt the butter in a small pan and add the minced garlic. Stir in the epis, salt, pepper, and chopped cilantro, and keep warm.
- 5
Heat your grill to medium-high heat, about 400–450°F. Grill the plantains first until lightly charred and caramelized on both sides, then set aside.
- 6
Place the snapper on the grill skin-side down first and cook until nicely charred and cooked through, carefully flipping once. As the fish grills, baste generously with the epis garlic butter for extra flavor and color.
- 7
To plate, layer arugula and spinach onto a serving plate, top with the grilled plantains, then place the snapper over everything. Spoon the chimichurri around and over the fish before serving.
Tips
Always clean fish with lime and vinegar before seasoning — it removes any sliminess and helps the marinade adhere.
Let the snapper marinate for at least 30 minutes, but an hour will deepen the flavor even more.
Make sure your grill is fully preheated before laying down the fish — a hot grill prevents sticking and gives that signature char.
Start skin-side down and resist the urge to move the fish until it releases naturally from the grates.
Baste with the epis garlic butter throughout cooking for layered flavor and a glossy finish.
Use plantains that are deeply yellow with black spots — they grill up sweet and caramelized.
Make the chimichurri ahead of time so the flavors have time to meld together.