Whole Grilled Snapper and Island Rice

Ingredients for Snapper: 

1 whole red snapper, 1 - 2 Lbs. gutted and descaled
Oil or pan spray for grilling
Kosher Salt
Ground Black Pepper
1 Tsp blackening Seasoning
1/2 Cup Dry White Wine
1 Tbsp. Lemon Juice
4 Sprigs Fresh Thyme
2 Tbsp. unsalted butter

Directions for Snapper: 

Score the snapper along the dorsal fin on both sides using a sharp knife, and, using shallow cuts, along one or both of the fillets. There should be one vertical cut, and several horizontal cuts with about an inch space between them. Season the snapper with salt and pepper, or blackening seasonings. Preheat grill, and oven to 400 degrees Fahrenheit. Grill both sides of the fish over high heat, using tongs or a spatula to flip the fish. Place the fish in an oven safe pan or dish, and add remaining ingredients. Cook for approximately 15-20 minutes, checking once or twice during cooking to ensure liquid in pan has not evaporated. A small amount of water may be added, and liquid can be basted over the fish for enhanced flavor during this process.

Ingredients for Basmati Rice: 

1 Cup Basmati Rice
2 Tbsp roasted coconut flakes
1 Tbsp Cream of Coconut or Coconut Milk
1/2 Cup heavy whipping cream
1 Tbsp diced Mango
1 Tbsp diced Tomato
1 Tbsp chopped Cilantro
Kosher Salt
Cracked Black Pepper

Directions for Basmati Rice: 

Cook Basmati rice and fluff with a fork. Add the remaining ingredients, in a large non-stick pan over medium heat, stirring with non-stick plastic spatula to prevent burning. Serve as a side with whole grilled snapper.