Caribbean Smoked Whole Fish

Ingredients:

• 1 weighed and washed whole red snapper (1.6-1.8 kg)
• 3 tablespoons coarse salt
• 1 tbsp. crushed black pepper
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 Vidalia onion or other sweet onion, thinly sliced
• 1/4 cup chopped cilantro
• 1/4 cup thinly sliced ​​ginger
• 1 tbsp. minced garlic
• 2 cups coconut milk
• 1 Scotch bonnet pepper, seeded, thawed and finely dicedPlease, put on gloves!)
• 1/2 cup dark rum
• 1/4 cup lime juice
• 2 tablespoons cane or dark brown sugar
• 1/2 cup olive oil
• 1 cup mosquito wood chips (soak in water for 1 hour)

Preparation:

1. Make 4-5 deep diagonal cuts on both sides of the fish. Season the perch inside and out with salt and pepper. Combine the red pepper, yellow pepper, onion, and cilantro in a bowl.
   
   Place the perch in a large baking dish. Stuff the fish with the pepper-onion mixture.
   
   In a small bowl, combine ginger, garlic, and Scotch bonnet pepper. Rub the mixture all over the fish, inside and out, into the cuts on each side.
2. In a separate bowl, combine coconut milk, dark rum, lime juice, brown sugar, and olive oil. Pour the mixture over the fish and cover the dish with plastic wrap. Marinate in the refrigerator for 2 hours before smoking. Turn the fish over 3 times during the marinating process.
   
   Create an indirect grill zone (arrange the coals around the edges of the grill, placing the fish in the center). Sprinkle mesquite wood chips on the coals. Place the marinated bass in a fish basket and set it on the grill.
   
   Close the grill and cook the fish for 45-60 minutes, until the flesh begins to separate from the bones.