Capitaine Braise

Score the fish deeply on both sides with diagonal cuts about two centimeters apart. This allows the marinade to penetrate deeply into the flesh.

Mix garlic, lemon juice, oil, minced hot peppers, salt, and black pepper into a paste. Rub thoroughly into the fish, pressing into every score mark.

Let the fish marinate for thirty minutes at room temperature, turning once, so both sides absorb the flavors equally.

Prepare a charcoal grill to medium-high heat. Oil the grill grates well or use a fish turning basket to prevent sticking.

Grill the fish for eight to ten minutes per side, basting with remaining marinade, until the skin is deeply charred and the flesh flakes easily.

Serve on a platter topped with onion rings, sliced tomatoes, and fresh parsley. Accompany with alloco or plain rice.