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.
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