GRILLED FISH

"Our staple diet was fish and rice with a side of salad, chutney or lentils. Meat was a Sunday affair.

Everything was cooked fresh and as children, we did not get to choose what's for dinner: you simply ate what was on the table and you didn't make a fuss! We ate very few imported foods thus, maintaining healthy organic lifestyle.

Growing up without electricity, meant fresh fish was bought every other day. The locals would salt some to preserver for later use."
Angy Leiss
Ingredients1 Whole fish (preferably something like Red Snapper or Grouper)Olive oil - 2 tablespoonsFreshly minced chillies (depending on how hot you can take)Minced Ginger - 1 tablespoonMinced Garlic - 1 tablespoonDark Soy Sauce - 1 teaspoon (optional)Juice of 1 Lime/lemonSalt/Pepper (to taste)
Créole Sauce
2 medium onions / 3 or 4 bilimbi (alternatively, you may add the juice of half a lime/lemon) / 1 large tomato / 1 tablespoon olive oil / salt & pepper (you may opt not to add salt/pepper if you feel there's enough in the fish already. Remember, there is salt in the soy sauce as well).
Alternative Créole Sauce
Slice onions, tomato and bilimbi. Heat oil in a small pan and stir everything until soft and onions are translucent. Season with salt, pepper, lime/lemon juice, if using, and chillies.
Scoring the fish
Making incisions through the skin and flesh of the fish is called scoring, it ensures that you are able to pack it full of flavour! Using a sharp knife, make deep cuts at a 45-degree angle, into the fish. Leave about 1cm in between the incisions, turn the fish over and repeat on the other side.
The Marinade
In a small bowl, add the olive oil, ginger, garlic, chillies, soy sauce and lime/lemon juice. Mix well.
Method
Preheat grill oven to 180 C or Light up the barbeque grill.
Season the fish with salt and pepper, making sure you rub the seasoning well into the scores.
Using a teaspoon insert the marinade into the scores. Pour a little bit of oil over the fish and pop into the oven or onto barbecue grill. Grill until the skin turns golden brown and the flesh is soft and flaky.
Remember to turn the fish over half way through, if barbequing! Total cooking Time should normally take between 30 minutes to 1 hour but the duration really depends on the type and size of the fish. So, it's important to keep an eye on things and to baste fish occasionally. Once cooked, feel free to add extra lime/lemon juice and salt/pepper at the end but do taste to check first.
Cover the fish with the Creole Sauce. 
Best served with basmati rice and lentils.
TipsYou may also add 1 teaspoon of turmeric powder in the marinade to add colour and flavour. Use of a teaspoon to marinade fish is highly recommended.