Grilled Red Snapper With Grapefruit Thyme Mojo Food

CARIBBEAN STUFFED RED SNAPPER

Steps:

• Wash the fish and rub inside and out with the quartered lime and salt. Refrigerate for at least 10 minutes. Wipe off the lime juice and salt. Preheat the oven to 300 degrees F or prepare the barbeque grill.
• Combine all the stuffing ingredients and fill the cavity of the snapper. Bake or grill the fish until the flesh is opaque, allowing about 10 minutes per pound. Do not overcook.

CARIBBEAN GRILLED WHOLE RED SNAPPER

Steps:

• Make three-four diagonal cuts in each side of the fish, all the way right through the bone. Season fish with salt, pepper, and squeeze some lemon over it. Set aside.
• In a small bowl, mix all the ingredients (white pepper, allspice, minced garlic, ginger, paprika, thyme, basil or parsley, chicken bouillon, and oil ) to make the marinade for fish.
• Pour the marinade over the fish, and gently flip them back and forth until coated inside and out. Let it marinate in the fridge for up to 24 hours.

GRILLED RED SNAPPER

Steps:

• Use a paring knife to cut four slits into both sides of each snapper, cutting through the skin and flesh. Whisk half of the lemon juice in a bowl with the oregano and half of the olive oil. Salt each fish liberally and put in a nonreactive container. Put the fish in a dish and pour the lemon mixture over them. Let sit at room temperature for 1 hour, turning the fish after 30 minutes to take in the marinade.
• Lay out five grape leaves on the counter, making sure to overlap them to create a sheet that is as wide as the fish is long, and long enough to wrap around the snapper 1 1/2 times. Wrap one of the fish in the leaves. Repeat with the remaining grape leaves and snapper. Brush with the remaining olive oil and set aside.
• Heat a grill to medium-high. In a 2-quart saucepan, combine the stock, garlic, and remaining lemon juice. Bring to a simmer. Remove from the heat and whisk in the egg. Return the pan to the stovetop over low heat and, stirring constantly, cook until the sauce thickens (make sure it does not get too hot or the eggs will scramble). Set it in a warm spot on the stove.
• Grill the fish for 4 minutes per side, making sure not to burn the grape leaves.
• To serve, set one whole wrapped fish on a serving plate and top with the sauce.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

ROASTED RED SNAPPER WITH ROSEMARY

Steps:

• Preheat the oven to 400 degrees F.
• Line a heavy large baking sheet with foil. Oil the foil and fish with 1 tablespoon of oil. Place the fish atop the foil. Sprinkle the fish cavity with salt and pepper. Squeeze 1/2 of the lemon inside the fish cavity. Fill the cavity with the onion, fennel and rosemary sprigs. Bake until the fish is just cooked through at the bone, about 40 minutes.
• Meanwhile, squeeze the remaining lemon 1/2 into a small bowl. Whisk in the fennel fronds, rosemary, and garlic. Gradually whisk in the remaining 3 tablespoons of oil. Season the lemon sauce, to taste, with salt and pepper.
• Using a sharp knife, separate the 2 fillets from the backbone. Using a metal spatula, transfer the top fillets to a plate. Lift the fish backbone from the bottom fillets (the backbone and head should come off together easily), and discard. Using the spatula, transfer the remaining fillets to plates. Sprinkle the fish with salt and pepper. Drizzle the lemon sauce over the fish and serve.

EPIS-MARINATED GRILLED RED SNAPPER

Steps:

• Combine the cider vinegar, scallion, roughly chopped onion, celery, roughly chopped green and red bell peppers, shallot, garlic and 1 Scotch bonnet pepper in a blender (see Cook's Notes). Blend on high until finely chopped, about 30 seconds. Add the cilantro, culantro and thyme and pulse until finely chopped. Add the 1/2 bunch parsley and pulse until finely chopped.
• Drizzle in the olive oil and process until smooth and bright green, about 1 minute. Set aside 1 cup of the epis and place in the refrigerator. Keep the remaining sauce for another use (refrigerate it in an airtight container for up to 5 days).
• Cut 3 to 4 diagonal slits on each side of the fish. Squeeze both the lemon halves over the fish; massage the juice into the inside and the outside of the fish as well as into the slits. Sprinkle with 2 tablespoons salt. Cover the fish with cold water in a deep baking dish or large bowl. Pour in the white vinegar and let sit for 5 minutes. Rinse and pat dry.
• Mix the 3/4 teaspoon remaining salt, the all-purpose seasoning, garlic powder, cayenne, black pepper and allspice in a small bowl. Sprinkle the mixture into the slits and inside the fish. Rub the reserved 1 cup of epis all over the fish. Refrigerate for 2 hours or overnight.
• Just before you're ready to cook, place the banana leaves on your counter until defrosted, about 20 minutes. Soak the twine in a small bowl of warm water.
• When ready to cook, prepare a grill for medium-high heat.
• Place the 2 pieces of twine perpendicular to each other, the longer piece horizontally and the shorter piece vertically. Place one large piece of banana leaf horizontally on top of the twine, making sure it's centered. Place 2 long pieces of banana leaf vertically on top of the horizontal piece.
• Layer the thinly sliced onion and thinly sliced green and red bell peppers in the center of the banana leaf and lay the fish on top. Place lemon slices in the slits of the fish and one bay leaf in each slit that is facing up. Place the remaining lemon slices in the cavity. Poke the whole cloves into the remaining Scotch bonnet and place it in the fish's head. Roll up one side of the banana leaf from left to right making sure to tuck the flap under the vegetables. Roll the second side of the banana leaf from right to left, making sure to tuck it under the fish tightly. Fold the banana leaf flap from bottom to top under the fish. Repeat folding from top to bottom. Grab the twine and tightly tie the packet lengthwise and widthwise, sealing the fish in. Brush both sides of the packet with vegetable oil.
• Place the fish on the grill and cook on both sides until the leaves are charred, 15 to 18 minutes per side. Remove it from the grill and allow to rest for 5 minutes. Transfer to a serving platter. Cut the twine and banana leaf open to release steam. Serve the fish sprinkled with the chopped parsley.

CAJUN RED SNAPPER

Steps:

• On a large piece of wax paper, mix together paprika, cayenne pepper, black pepper, onion powder, thyme, basil, garlic powder, and oregano.
• In a small saucepan, over medium heat, melt butter or margarine with oil. Brush both sides of the snapper filets with the butter mixture, reserve the remaining butter mixture. Coat both sides of the filets with the seasoning-mixture.
• Heat a large cast-iron skillet over high heat until a drop of water sizzles on it. Drizzle half of the remaining butter-oil mixture on one side of fish fillets. Place fillets butter side down in pan. Cook over a high heat until the fish is deeply browned, about 5 minutes. Drizzle remaining butter-mixture over the fish and flip the fish over. Cook until fish is browned and flakes when tested with a fork, about 5 minutes more. Season to taste with salt.

GRILLED RED SNAPPER WITH LEMON CHIVE SAUCE

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place snapper on a large plate; squeeze juice of 1 lemon onto each side and inside cavity. Set snapper aside to marinate, about 10 minutes. Combine soy sauce, butter, and ginger in a small bowl. Mix remaining lemon juice, tomatoes, chives, chile pepper, sugar, and salt together in a separate bowl.
• Heat a large skillet to smoking hot over medium-high heat. Cook snapper until just beginning to brown, about 1 minute per side.
• Place snapper on preheated grill; brush with soy mixture on each side. Grill, basting occasionally with soy mixture, until snapper flakes easily with a fork, 4 to 6 minutes per side.
• Transfer snapper to serving platter. Pour tomato mixture over snapper to serve.