From the grill · signature
Whole grilled croaker.
The dish that started Saltwater Grill. A whole croaker from the morning boats, split, rubbed with our pepper paste and cooked over hardwood charcoal until the skin blisters.
How we cook it
From the board to the table.
Chosen at the board
Pick a fish by weight. We will bring it raw to the table if you would like to see it.
Split and scored
Butterflied along the back so it cooks evenly, then scored to let the paste in.
The paste
Scotch bonnet, onion, garlic, ginger, a little crayfish and palm oil, pounded fresh every morning.
Over the coals
Skin side down first on a hot grate, turned once, basted twice. Eleven minutes for a 1 kg fish.
To the table
With grilled onions, lime and a pot of our pepper sauce. Add yam, plantain or coconut rice.
Gallery
A closer look.
Example photos for this demo. Tap to enlarge.
Questions
About this dish.
Are there many bones?
Croaker has a clean central bone that lifts out in one piece. Ask and we will take it off for you at the table.
Can I have it less spicy?
Yes. Ask for a mild rub; the pepper sauce always comes on the side.
Can I get it delivered?
Yes. Build it on the catch board page and choose delivery. It travels well for about 30 minutes.
What if croaker is sold out?
Snapper or barracuda cook the same way. Your server will suggest what is best that day.
Goes well with
Hungry yet?
Come in for it, or have it sent home.