Caribbean Snapper

Slash the fish a few times with a sharp knife. Mix together the paprika, thyme, onion powder, salt and pepper, and the beer. Pour the whole lot over the fish, and rub into the cavity and slashed skin. Pop the lime slices into the fish bellies, cover with film, and marinate in the fridge for an hour or more.
Preheat the grill to medium-high. Place the fish on a tray, and grill for 20 mins, turning halfway through. Baste the fish with beer once or twice, then serve with rice, salads, and more lime wedges.

15 mins

4 serving

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