Does anyone have a good recipe for grilled red snapper?

4 responses so far ↓

• 1 minoloblaniks // Jun 28, 2008

  GRILLED FRESH SNAPPER WITH RED PEPPER
  SAUCE

  4 (5 oz.) red bell peppers
  1 tsp. minced garlic
  1 tsp. minced dill
  1 tsp. heavy cream
  3 shallots
  1 tsp. minced thyme
  1 tsp. lemon juice
  Salt and white pepper

  Broil peppers 20-25 minutes until blistered. Broil shallots 10-15 minutes until blistered. Turn vegetables frequently to avoid burning. Seal shallots and red peppers in paper bag for 30 minutes. Remove and peel off skins.
  Puree peppers and shallots with other ingredients in food processor. Salt and pepper to taste. Press through a sieve.

  GRILLED SNAPPER:

  1 lemon cut in wedges
  1 clove garlic, minced
  Salt and pepper
  1/2 lb. skinned snapper fillets 1/2 - 3/4 inch thick
  Fresh herb sprigs for garnish

  Squeeze lemon over fish. Season to taste with garlic, salt and pepper. Brush griddle with oil. Heat over medium heat. Grill fish for 3-5 minutes on each side, until thickest part of fish flakes with a fork. Serve with Red Pepper Sauce and garnish.

• 2 ♥Cute City Chick♥ // Jun 28, 2008

  Grilled Red Snapper
  From Derrick Riches,
  Your Guide to Barbecues & Grilling.
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  This recipe calls for a whole fish. If you haven't grilled a whole fish yet, it isn't as difficult as it might sound. This is the traditional Mexican method for grilling snapper.
  INGREDIENTS:

  1 whole red snapper, split and butterflied (about 2 pounds worth)
  1/2 cup achiote paste
  1/2 cup orange juice
  3 tablespoons lemon juice
  3 tablespoons lime juice

  PREPARATION:

  Mix achiote paste (you should be able to find it in a Mexican market) with citrus juices. Cover all surface of the fish. Place in refrigerator and let sit for at least two hours. Light grill and get a medium flame. Oil grill and place fish skin side down. When fish is about half way done (about 5 minutes) turn and continue cooking another 3 minutes. The fish is done when the juices start boiling. You should be able to lift the central bone out easily when the fish is cooked. Top with heated salsa.
  The traditional Mexican way to cook fish is to place it on a banana leaf. If you can find them, wash the leaf and place on grill while it's still wet. Then add the fish. This is an old trick to keep the fish from sticking to the grill and falling apart when you try to turn it.

  Mustard-Grilled Red Snapper
  Makes 4 servings

  Ingredients
  1/2 cup Dijon mustard
  1 tablespoon red wine vinegar
  1 teaspoon ground red pepper
  4 red snapper fillets (about 6 ounces each)
  Fresh parsley sprigs and red peppercorns (optional)

  1. Spray grid with nonstick cooking spray. Prepare grill for direct cooking.

  2. Combine mustard, vinegar and pepper in small bowl; mix well. Coat fish thoroughly with mustard mixture.

  3. Place fish on grid. Grill, covered, over medium-high heat 8 minutes or until fish flakes easily when tested with fork, turning halfway through grilling time. Garnish with parsley sprigs and red peppercorns, if desired.

• 3 joshktexastech // Jun 28, 2008

  fish is super hard to cook correctly.

• 4 ssssssssssssssshhhhhhhhhhhhhhhhh // Jun 28, 2008

  GRILLED RED SNAPPER

  1 red snapper
  Char-grill seasoning
  Lemon pepper
  Garlic powder
  Salt & pepper
  Soy sauce
  Lime slices (optional)

  Cut 2 slits across red snapper on both sides. Sprinkle one side liberally with soy sauce, salt, pepper, char-grill seasoning, lemon pepper and garlic powder. Place 2 or 3 lime slices over fish. Place fish, seasoned side down, on basket for grilling. Season other side of fish the same as the first side. Clamp fish in basket and grill over the charcoal about 15 minutes on each side or until fish flakes easily.