Rinse the cleaned snapper under cold water and pat dry thoroughly with paper towels. Make 3 shallow diagonal slashes on each side to allow seasoning and heat to penetrate.

Season both cavity and exterior of the fish with coarse salt and freshly ground black pepper, rubbing into slashes. Squeeze the juice of half the lime inside the cavity.

Brush the exterior lightly with 1–2 tablespoons vegetable oil to prevent sticking and promote browning.

Preheat grill to medium-high (about 400°F / 200°C) or heat a grill pan over medium-high heat. Oil the grates or pan well.

Grill the fish over direct heat 6–8 minutes per side depending on thickness. The fish is done when flesh is opaque and flakes easily with a fork and internal temperature reaches 145°F (63°C). If using a glaze, begin brushing during the last 4–6 minutes of cooking (see Mabou Sauce). Remove from grill and let rest 3–5 minutes. Squeeze remaining lime over fish before serving.

Mabou Sauce (spicy peanut-tomato glaze)

While the grill is heating (or when fish is almost cooked), prepare the sauce. In a small bowl whisk ½ cup peanut butter with ½ cup water until smooth and loose. Set aside.

Heat 1 tablespoon vegetable oil in a small saucepan over medium heat. Add minced garlic, grated ginger and chopped red chili (or red pepper flakes). Sauté 30–45 seconds until fragrant, taking care not to burn the garlic.

Add 3 tablespoons tomato paste and cook 1–2 minutes, stirring, to deepen the tomato flavor.

Stir in the thinned peanut butter, 2 tablespoons soy sauce, 1 tablespoon brown sugar and 1 tablespoon rice vinegar. Mix until smooth.

Simmer gently 3–5 minutes, stirring frequently. If the sauce becomes too thick, add up to 2–4 tablespoons additional water to reach a brushable glaze consistency.

Taste and season with ½ teaspoon salt and freshly ground black pepper to taste. Adjust sweetness or acidity with a pinch more sugar or a splash more vinegar as preferred.

If you want a glossy glaze for the fish, simmer until slightly reduced and thickened. Reserve about 2–3 tablespoons sauce for serving; use the rest to brush the fish during the final minutes on the grill so it caramelizes slightly (avoid heavy charring due to sugar).

Accompaniments

Cook steamed rice according to package instructions (2 cups dry rice yields approximately 4 cups cooked). Fluff with a fork and keep warm.

Thinly slice the cucumber and toss with a pinch of salt and a squeeze of lime if desired. Chop cilantro and prepare lime wedges.

To serve: Place a portion of rice on each plate, transfer a portion of the grilled fish on top or beside the rice. Spoon reserved Mabou sauce over the fish and serve remaining sauce on the side. Garnish with sliced cucumber, chopped cilantro and lime wedges for squeezing.