In this recipe there are two stars that blend harmoniously on the grill. One is the fish known as red snapper, red snapper, red snapper or porgy. This is a reef fish and warm water with a soft white flesh.
The other star of the recipe is turmeric, a kind of India that is derived from a root brown skin and orange flesh. A dried and ground time has a mustard yellow and sometimes goes by the name “Indian saffron”. Turmeric is used as anti-inflammatory and antiseptic in Chinese and Indian medicine and is one of the key ingredients of curry. Its flavor is in little peppery, warm, sweet touch and a slightly bitter at the same time.