1 red snapper, cleaned (about 1-3/4 lb/875 g)
1-1/2 tsp (7 mL) salt
1/2 cup (125 mL) lime juice
1 tbsp (15 mL) minced hot pepper
1 green onion, finely chopped
2 cloves of garlic, minced
3 tbsp (45 mL) malt vinegar or cider vinegar
4 tsp (18 mL) grainy mustard
Cut 2 or 3 diagonal slashes into each side of fish. Rub 1 tsp (5 mL) of the salt into slashes and over inside and outside of fish. Place in shallow glass dish. Pour lime juice over top and turn fish over; cover and refrigerate for 30 minutes, turning once.
Meanwhile, in small heatproof bowl, mix together hot pepper, onion, garlic and remaining salt. In small saucepan, bring vinegar and 2 tbsp (25 mL) water to boil; pour over pepper mixture. Stir in mustard.
Drain fish and pat dry. Place in greased fish basket or on greased grill over medium-high heat; close lid and cook for 10 minutes. Turn basket, or loosen fish with spatula and, using spatulas over and under fish, turn over. Cook until fish flakes easily when tested, 10 to 15 minutes. Serve with pepper sauce.