Cas’ Anny Two is a small, breezy restaurant with an unassuming, almost unnoticeable façade, in Marigot, on the French side of St. Martin.The fish gets a double hit of flavor: first, from an herb rub before it’s grilled, then from the uncooked topping spooned on just before serving. Anny uses small red snappers (a whole fish per person), “grilling” them in a super-hot stovetop ridged grill pan, but you can do them on the barbecue if you prefer. Recipe courtesy of Ann Vanderhoof, author of The Spice Necklace
Rinse and dry fish. Cut lime in half and rub on both sides of fish, squeezing on the juice as you do so. If you’re cooking the fish on the barbecue, cut several diagonal slits on each side.
Tip: This recipe also works well with firm fish steaks, such as dorado (mahi-mahi), halibut, kingfish or grouper. Reduce the salt in the rub to 1 tsp (5 mL), and check for doneness
Combine the remaining ingredients for the rub in a small bowl. Rub into fish and set aside for about 30 minutes.
To make the topping, combine onion, green onion, hot pepper, tomato, garlic and olive oil. Add 2 tsp (10 mL) lime juice. Taste and adjust flavor as desired with additional hot
Oil stovetop pan or barbecue rack. (A fish-grilling rack or fish basket is best to prevent sticking.) Preheat barbecue, if using. Cook fish over high heat for about 5 minutes per side, or until it is just opaque. (Time will depend on thickness of the fish.)
Remove from heat and spoon some topping on each fish.