Ingredients

• 4 red snappers of about 1 pound each (500g)
• 2 large bunches fresh chives, chopped
• 1 head of garlic, halved
• 1 onion, thinly sliced
• 2 bay leaves
• 4 cups water (1 litre)
• 2/3 cup fresh lime juice (150ml)
• 1/4 cup rum (60ml)
• 3 tablespoons coarse salt (40g)
• For the Salad
• 1 cucumber, peeled, seeded and diced
• 1 green tomato, peeled and cored
• 1 onion, diced
• 3 scallions, all parts finely chopped
• 1 bunch flat leaf parsley, chopped
• 3 tablespoons white wine vinegar (45ml)
• 3 tablespoons olive oil (45ml)
• Salt and black pepper

Methods

1. Preheat the barbeque to medium-high.
2. Rinse the fish and dry them. Slash each side of each fish three or four times and put them on a glass baking tray and cover with the onions, garlic, bay leaves, water, lime juice, rum and salt.
3. Set aside to marinate for a minimum of 2 hours and up to 4 hours.
4. Just before you are ready to cook the fish, make the cucumber sauce.
5. Put all the ingredients, but only half the diced cucumber in a food processor and whiz until smooth. Stir in the remaining cucumber dice and set aside.
6. Oil the grill well. Place the fish on the grill and cook until the skin is dark and crisp, about 6 to 9 minutes per side.
7. Baste a couple of times with the leftover marinade. Turn the fish and cook the second side. Continue to baste until the fish is cooked.
8. Serve immediately with the cucumber sauce.