Though the temperatures are flirting in the triple digits, it’s evident that summer is disappearing before my eyes. I guess the dwindling days have placed me in a grilling frame of mind.I couldn’t help myself. Didn’t have the craving for nothing else so I fired up my indoor grill pan. I was on a mission. I intended to grill everything in sight. My poor scotch bonnet pepper wasn’t going escape the cooking process.
Had me a whole snapper fish for roasting; however, that plan was quickly altered. With glee I scored my fish and seasoned with a sprinkle of black pepper, salt and crushed garlic. I made sure to season inside the head (love me the head) and cavity.
When it was time to grill I removed garlic and drizzled with olive oil inside and out and stuffed fresh tarragon and thyme within for more intense flavors. I also chopped an onion, wedges of different color bell peppers and okra.
I made sure to do a quick one minute pre-cook of the hearty okra before I brushed same and other veggies with a warm tarragon and thyme oil. First, I started with the veggies.
I removed the okra and onions and sprinkled a very light layer of whole-wheat flour to prevent fish from sticking.
I smiled as I also added scotch bonnet pepper in on the action. My snapper needed a few minutes internal cooking But first, I removed the other veggies. Then, I placed it in the oven for another five minutes at 360 degrees with the squeeze of fresh lime.
My fish came out a little crusty on the outside and quite flaky within. Each bite was full of amazing flavors that were spicy and lemony. The tarragon and the thyme gave the snapper an even more flavorful and aromatic taste. As for the veggies, the grilling brought out all the natural sugars that reminded me of summer. On the side, a creamy/cheesy polenta (turned cornmeal) was served.