Grilled Red Snapper With Rosemary Honey Glaze Food

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.

HONEY-LIME RED SNAPPER

Steps:

• In a small bowl, combine lime juice and honey. Pour 1/2 cup into a large resealable plastic bag; add the fish. Seal bag and turn to coat; refrigerate for up to 1 hour. Place remaining mixture in a small saucepan; set aside., Drain fish and discard marinade. Sprinkle fillets with chili powder; place on a greased broiler pan., Broil 4-6 in. from the heat for 12-15 minutes or until fish flakes easily with a fork., Meanwhile, bring reserved lime juice mixture to a boil. Reduce heat; simmer, uncovered, until reduced by half. Spoon over fillets.

GARLIC AND ROSEMARY GRILLED SNAPPER

Steps:

• Trim extra fins and tail off of your fish.
• Sprinkle salt and pepper over the entire inside and outside of the fish.
• Combine the first seven ingredients, and mix well.
• I like to smash the herbs and spices in my mortar and pestle.
• If you don't have a mortar and pestle, finely chop the ingredients together on your cutting board.
• Stuff fresh herb and spice mixture into fish's cavity, rub any extra over both sides of the outer skin.
• Top fish with lemon or lime slice (if using).
• Grill whole fish for about 7 minutes on each side or until cooked through.
• Remove fish from grill, and carefuly remove filets from bone to serve.

SWEET AND SPICY ROSEMARY HONEY GLAZE FOR GRILLED FISH

Steps:

• Heat the honey until it is just hot and thin, either in a small pan on top of the stove or in the microwave. Add the rosemary and lemon, stir to combine, heat briefly to heat the solids, then let sit off of heat for 10 to 30 minutes to allow the flavors to infuse into the honey. Pour the honey while it is still thin (reheat slightly if necessary) through a relatively fine sieve and into a bowl to remove the solids. Cool the honey to room temperature.
• Place the fish fillets or steaks in a pan that will hold them in a single layer. Season with salt sand pepper, then drizzle with half of the infused honey (save the rest for future use). Let fish marinate, covered, in fridge for 60 to 90 minutes.
• Rub the preheated grill grate with oil. Grill fish, unglazed side down, about 3 minutes, rotating it occasionally to crosshatch caramelizaton marks, then turn and cook for 2 to 3 minutes longer, being careful not to let the glaze scorch or to overcook the fish. Salmon should be medium-rare.
• Serve hot or tepid with lemon wedges.

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.

CREOLE MARINATED GRILLED RED SNAPPER

Steps:

• Combine the onions and garlic. Whisk together the remaining ingredients and pour 1/2 marinade over fish with onions and garlic. Let fish marinate in the refrigerator for at least 4 hours. Grill fish on both sides for about 7 minutes. Warm remaining marinade and serve over cooked fish.

GRILLED RED SNAPPER WITH TROPICAL FRUIT SALSA

Steps:

• Preheat a grill.
• Place the red snapper fillets in a shallow dish and reserve. In a small bowl, combine lime juice, ginger, pepper, and olive oil. Pour the mixture over the fish and let sit for 15 minutes.
• Grill the fish over medium heat until the flesh is cooked through and opaque, about 4 minutes per side, depending on the size of the fish. Top with tropical fruit salsa and serve.

PAN SEARED RED SNAPPER

Steps:

• Rinse snapper under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger.
• Heat a non-stick skillet over medium heat. Dip snapper fillets in marinade to coat both sides, and place in skillet. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.

GRILLED LAMB CHOPS WITH RED WINE, GARLIC AND HONEY GLAZE

Steps:

• Mix first 7 ingredients in large glass baking dish.
• Arrange lamb chops in single layer in dish; turn to coat.
• Cover and refrigerate at least 2 hours, turning and basting often.
• (Can be prepared 1 day ahead; keep chilled.)
• Prepare barbecue (medium-high heat).
• Transfer lamb to plate.
• Mix honey into marinade.
• Grill lamb to desired doneness, turning and basting with marinade often, about 10 minutes for medium-rare.

GRILLED RED SNAPPER

Steps:

• Heat large griddle to smoking point.
• Grease liberally with olive oil & bacon grease.
• Season & sear fish on both sides, turning carefully.
• Cook quickly for 3-5 minutes per side.
• Heat butter, garlic, & lemon juice to bubbling & serve over fish.