Ingredients

4 pounds snapper fillets
1 1/2 cups freshly squeezed lime juice
1 tablespoon curry powder
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon allspice
1 tablespoon ground ginger
1 tablespoon salt
1 tablespoon freshly ground black pepper
1 1/2 teaspoons cayenne pepper
1 medium red onion, thinly sliced
Vegetable oil

Instructions

Soak the fish in lime juice for 30 minutes in a glass pan or
non-corrosive dish. Remove the fish, reserving the juice. Combine the curry powder, cumin, paprika, allspice,
ginger, salt, black pepper, and cayenne pepper in a small bowl and stir until well blended. Place each fish

fillet on an individual sheet of aluminum foil. Coat each fillet with the spice mixture. Sprinkle a tablespoon
of the lime juice over each piece of fish. Place a mound of onion on the top of each fillet. Wrap each fillet
tightly in the foil.

Remove the rack from the grill and lightly oil it with vegetable oil where the fish will be placed. Make a
fire in the grill and cook for 5 minutes. Turn the fish packets and cook for another 3 minutes. Open a packet
to see if the fish is done. The flesh should be opaque and the skin should pull away from the flesh; flakiness
is usually a sign of overcooking.