MEDITERRANEAN GRILLED WHOLE SNAPPER WITH FENNEL AND A PERNOD BUTTER SAUCE
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the grill to high.
- Rinse the snapper in clean water. Pat dry with paper towels or a clean kitchen towel. Remove any large fins with sharp kitchen shears. Season the inside of the fish with salt and pepper.
- Remove the leafy green tops from the fennel heads. Using the greens from 1 of the fennel heads, stuff the inside of the fish. Reserve the fennel bulbs and the remaining greens. Add the thyme and oregano and press closed. Make 3 diagonal slices on each side of the fillet. Cut down to the bone. Insert 1 lemon slice into each slit. Brush the whole fish with olive oil and season with salt and pepper.
- Clean the surface of the grill with a grill brush. Brush the surface of the hot grill with olive oil. Place the stuffed red snapper on the preheated grill at a 45 degree angle and cook for about 10 minutes or until the fish easily lifts off the grill. With 2 spatulas, carefully turn 90 degrees and continue to cook another 5 minutes. Turn fish and cook the other side to desired doneness, at least another 10 minutes. Do not overcook.
- Meanwhile, cut the reserved fennel bulbs into 1/4-inch slices. Drizzle with olive oil and place on the grill. Grill until tender and golden brown, about 4 minutes per side. Remove to a platter and keep warm.
- For the sauce: Place a small saucepan on the grill or on a burner over medium heat. Add the water and bring to a simmer. Add the lemon juice and Pernod and reduce by 1/3. With the remaining reserved fennel leaves, remove the tender inner leaves and chop finely. You should have about 1/4 cup chopped fennel. Set aside. Remove the water/lemon mixture from the heat and whisk in the butter, a few pieces at a time. When the butter is incorporated, add the chopped fennel leaves and whisk well. Season, to taste, with salt and pepper.
- When the fish is cooked and the flesh is opaque and lifts easily from the bone, carefully remove using 2 sturdy metal spatulas and place on a platter.
- Serve the fish with some of the Pernod butter sauce and grilled fennel.
CARIBBEAN STUFFED RED SNAPPER
Provided by Food Network
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
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.
WHOLE SNAPPER WITH PEARL ONIONS AND CHILES
Provided by Food Network
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Cook the onions in some butter until cooked through and skins slide off easily.
- Grill the poblanos over a flame until toasted. Place in a bowl and cover to let the poblanos steam.
- Wash the fish and make cuts in the body. Press pieces of garlic into the cuts. Coat the fish thoroughly with olive oil.
- Stuff the fish with the sliced lemon and the basil stems. Add the fish stock to a large ovenproof pan. Add the fish and sprinkle with salt. Roast for about 30 minutes.
- Meanwhile, make a slit in the chiles, remove the seeds, and stuff the chiles with the onions and a dab of butter.
- Remove the fish, strain the fish broth into a saucepan and add the stuffed peppers, butter and lemon juice. Serve the fish with the peppers alongside and drizzled with the sauce.
GRILLED WHOLE RED SNAPPER
Provided by Food Network
Number Of Ingredients 7
Steps:
- Mix all ingredients and brush on both exterior and cavity of fish. Place on a hot grill and cook for 4 to 5 minutes a side or until done. Debone and sprinkle parsley on filets. Serve with lemon wedges.
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.
Nutrition Facts : Calories 227.6 calories, Carbohydrate 1.3 g, Cholesterol 71.8 mg, Fat 8.5 g, Fiber 0.5 g, Protein 34.8 g, SaturatedFat 3.2 g, Sodium 102.8 mg, Sugar 0.2 g
GRILLED STUFFED RED SNAPPER
You can either stuff the fish with the seafood filling or simplify this recipe for yourself by spooning the stuffing on top of each fish fillet.
Provided by MARBALET
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat coals in a covered grill to high heat.
- To Make Stuffing: Melt 2 tablespoons butter or margarine in a skillet. Add the bread crumbs. Saute and stir the mixture over medium-high heat till the bread crumbs are browned. Remove the bread crumbs to a mixing bowl.
- Melt 1 tablespoon butter or margarine in the skillet and saute the onions, celery and garlic until tender; add to bread crumbs in mixing bowl, then stir in shrimp, crab, parsley, salt and pepper and toss gently.
- Cut foil to form a double-thickness 18x12-inch rectangle. Lay the fish fillets on the double thickness of foil. Mound the stuffing on top of the fillets.
- Curl up the edges of the foil to form a tray. In a covered grill, arrange the preheated coals at either side of the grill. Test for medium heat above the center of the grill. Place the fish in foil in the center of the grill rack. Cover and grill for 20 to 25 minutes or just until the fish flakes easily.
Nutrition Facts : Calories 258.4 calories, Carbohydrate 10.6 g, Cholesterol 107 mg, Fat 8.4 g, Fiber 0.8 g, Protein 33.1 g, SaturatedFat 4.2 g, Sodium 355.5 mg, Sugar 1 g
GRILLED STUFFED PEPPERS
After hearing the recipe described at a local Italian restaurant, I decided to try to make these peppers at home. Everyone enjoyed the pretty green "shells" brimming with a hearty filling.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Cut peppers in half lengthwise; remove stems and seeds. Set aside. In a large bowl, combine the tomato, cheeses, basil and oregano. Crumble sausage over mixture and mix well. Spoon into pepper halves. , Prepare grill for indirect heat, using a drip pan. Place peppers over drip pan. Grill, covered, over indirect medium heat for 30-35 minutes or until sausage is no longer pink and peppers are tender. Sprinkle with additional cheese.
Nutrition Facts : Calories 479 calories, Fat 40g fat (15g saturated fat), Cholesterol 100mg cholesterol, Sodium 972mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.
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GRILLED OR ROASTED WHOLE RED SNAPPER RECIPE - FOOD & WINE
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4/5 (602)
- Choose one of the flavor combinations and chop all of the ingredients except the oil together with a large pinch of salt. Transfer the paste to a small bowl and stir in the oil. Make 5 parallel 3-inch-long slashes on each side of the snapper, slicing almost through to the bone. Lightly season the fish with salt and fill the slashes with the paste. Rub the fish all over with canola oil.
- Preheat the oven to 425°. Transfer the fish to a heavy rimmed baking sheet so it stands upright. To keep the fish stable, splay the belly flaps and set a crumpled foil ball under the tail. Roast the fish for 30 minutes, until the flesh just flakes. Transfer the fish to a platter. Using 2 forks, lift the fillets off the bones and serve.
GRILLED WHOLE SNAPPER RECIPE - FOOD & WINE
From foodandwine.com
Cuisine ItalianTotal Time 30 minsCategory Dinner, Lunch
- Light the grill. Rinse the fish; dry the surfaces and cavities thoroughly. Cut shallow incisions in a crisscross pattern, about 1 inch apart, in each side of both fish. Season each fish cavity with 1/8 teaspoon of the salt. Put a rosemary sprig in each cavity or rub with 1/2 teaspoon dried rosemary. Rub the surface of both fish using 2 tablespoons of the oil, the garlic, the chopped fresh or remaining 1 teaspoon dried rosemary, and the remaining 3/4 teaspoon salt. Sprinkle the bread crumbs on both sides of each fish. Drizzle both sides with the remaining tablespoon oil.
- Put the fish in a grill basket or onto a very clean grill rack. Cook over moderately high heat for 7 minutes. Turn and grill until golden and just done, about 7 minutes longer. Remove the fish carefully so it doesn't stick.
- Serve the fish on a platter. Run a knife between the flesh and the bones and lift off the fillet. Turn the fish over and repeat. Repeat with the other fish. Pass lemon wedges.
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