Grilled Yellow Fin Snapper Food

GRILLED SNAPPER VERA CRUZ

Steps:

• Brush the fish with olive oil, season with salt and pepper and grill for 2 minutes on each side. Remove and cover.
• Heat olive oil in a non-corrosive saute pan over medium-high heat, add onions and garlic and cook until soft. Add wine and reduce. Add tomatoes, green olives, capers and pepper, sugar and bay leaf and bring to a boil and cook until thickened. Reduce heat, add grilled fish and cook for 2 minutes.

HOW TO GRILL YELLOWTAIL

Steps:

• Place the herbs, garlic, shallots, red pepper, and juice in a blender. While it's fine to use the stems of the cilantro, you should only use the leaves of the parsley and oregano. Avoid using dried herbs in this marinade since the flavor won't be as intense.
• Blend the olive oil into the marinade. Put the lid on the blender and pulse it until the mixture becomes thick and smooth. Slowly pour in 1 cup (240 ml) of olive oil while the blender is running. The marinade should be thin enough to pour once the oil is incorporated.
• Cover and marinate the yellowtail for at least 30 minutes. Place the yellowtail fillets in a shallow container. Pour the marinade over the fish and put the dish in the refrigerator. Chill the yellowtail for 30 to 45 minutes. Avoid marinating the fish in a metallic container or it could flavor the fish.
• Heat a gas or charcoal grill to high. Turn on a gas grill to high or light a chimney full of charcoal briquettes, if you're using a charcoal grill. When the briquettes are hot and ashy, dump them in on one side of the grill grate.
• Lay the marinated yellowtail on the grill and sprinkle it with salt. Remove the yellowtail from the refrigerator and lay the fillets on the preheated grill. Leave at least 1 inch (2.5 cm) of space between the fillets. If you're using a charcoal grill, arrange them directly over the briquettes. Sprinkle a little sea salt over each fillet.
• Grill the yellowtail for 2 to 3 minutes. Cover the grill and cook the yellowtail on 1 side.
• Flip and grill the yellowtail for 2 to 3 more minutes. Use a fish spatula or tongs to flip each fillet over. Put the lid back on the grill and cook the fillets for another 2 to 3 minutes. You should see grill marks on each side of the fillets.
• Move the fillets to indirect heat, if you're using a charcoal grill. Remove the lid and transfer the fillets to the cool side of the grill.
• Cover the grill and cook the yellowtail for 4 to 7 more minutes. Grill the yellowtail until the fish flakes easily when you drag a fork across it.
• Serve the grilled yellowtail. Transfer the fillets to a platter and serve the fish immediately. Consider serving the fish with risotto, rice pilaf, or grilled vegetables. Store the leftover yellowtail in an airtight container in the refrigerator for 3 to 4 days.

BLUE HEAVEN'S YELLOWTAIL SNAPPER

Steps:

• For citrus beurre blanc, combine wine and juices in a pan and boil until reduced to 3 tablespoons, about 10 minutes.
• Add cream and simmer to about 1 1/84 cup and slightly thickened, about 2 minutes. Remove from the heat and whisk in 4 tablespoons butter. Season with salt and pepper, set aside and keep warm.
• Meanwhile, pour flour in a shallow dish and dip fillets in it to coat. Melt remaining butter in a pan and cook fillets, turning once, till fish flakes easily, about 8 minutes.
• Serve fish over a pool of beurre blanc with fried plantains, steamed fresh green beans and fresh corn.