Ingredients

• 1 piece (approx. 1.2 - 1.5 kg) Whole Red Snapper, gutted and scaled
• 1 piece (approx. 250 g) Ripe mango, peeled and diced
• 1-2 pieces Scotch Bonnet peppers, deseeded and finely chopped (adjust to taste)
• 3 stalks Scallions (green onions), chopped
• 3 pieces Fresh thyme sprigs, leaves removed
• 2 cm Fresh ginger, grated
• 3 cloves Garlic, minced
• 1.5 teaspoons Ground allspice
• 0.5 teaspoon Grated nutmeg
• 0.25 teaspoon Ground cinnamon
• 2 tablespoons Brown sugar
• 2 tablespoons Fresh lime juice
• 1 tablespoon Apple cider vinegar (or white vinegar)
• 1 tablespoon Soy sauce
• 2 tablespoons (for glaze) + a little for brushing fish Vegetable oil
• To taste Salt and freshly ground black pepper
• 250 g All-purpose flour
• 50 g Cornmeal (fine polenta)
• 2 tablespoons Granulated sugar
• 2 teaspoons Baking powder
• 0.5 teaspoon Salt (for dumplings)
• 120-150 ml (adjust as needed) Lukewarm water
• As needed Vegetable oil (for cooking dumplings)

Instructions

1. 1

   **Prepare the Mango-Jerk Glaze:** In a blender, combine the mango, Scotch Bonnet peppers (be careful, they are very hot!), scallions, thyme, ginger, garlic, allspice, nutmeg, cinnamon, brown sugar, lime juice, apple cider vinegar, soy sauce, and 2 tablespoons of vegetable oil. Blend until a smooth paste forms. Taste and adjust seasoning if necessary.

2. 2

   **Prepare the Fish:** Rinse the snapper under cold water and pat dry thoroughly with paper towels. Make 3-4 deep incisions on each side of the fish, from head to tail. Season the inside and outside of the fish with salt and pepper.

3. 3

   **Marinate the Fish:** Generously brush the snapper with about half of the Mango-Jerk Glaze, ensuring the marinade penetrates the incisions. Reserve the remaining glaze for brushing during cooking. Cover and refrigerate for at least 30 minutes, ideally 1 to 2 hours.

4. 4

   **Prepare the Festival Dumplings:** In a large bowl, mix the all-purpose flour, cornmeal, sugar, baking powder, and salt. Gradually add the lukewarm water and mix until a homogeneous and slightly sticky dough forms. Lightly knead on a floured surface for 2-3 minutes. Cover and let rest for 15 minutes.

5. 5

   **Shape and Pre-cook Dumplings (optional):** Divide the dough into 8-10 small portions. Shape each portion into an elongated cylinder (about 8-10 cm long). For faster and more even grilling, you can pre-cook them for 2-3 minutes in boiling salted water, then drain and pat dry. Or simply grill them directly.

6. 6

   **Preheat the Grill:** Preheat your barbecue to medium-high heat (approx. 200°C / 400°F). Clean and oil the grates.

7. 7

   **Grill the Snapper:** Lightly brush the fish with vegetable oil to prevent sticking. Place the snapper on the hot grill. Grill for about 10-15 minutes per side, basting regularly with the remaining glaze during cooking. The fish is cooked when it flakes easily with a fork and the flesh is opaque (internal temperature of 63°C / 145°F).

8. 8

   **Grill the Festival Dumplings:** While the fish cooks, brush the dumplings with a little oil and place them on the grill. Grill for 3-5 minutes per side, or until golden brown and cooked through.

9. 9

   **Serve:** Remove the snapper and dumplings from the grill. Serve immediately, garnished with lime wedges and fresh cilantro if desired.