GRILLED WHOLE RED SNAPPER WITH SEA SALT AND FRESH OREGANO MIX AND BLACK OLIVE AND FETA CHEESE RELISH
Steps:
- Heat grill to medium high heat. Using a chef's knife make slits in each side of the fish. Place a few slices of lemon, and a few sprigs of the oregano in each of the cavities. Brush the fish with olive oil, and season with salt and pepper. Place the fish on the grill and grill until golden brown, about 6 minutes. Carefully turn the fish over and continue to grill for 6 to 8 minutes or until just cooked through. Remove and sprinkle fish with sea salt, chopped oregano and olive oil.
- For the relish: Combine the olives, feta and lemon juice in a bowl, add the olive oil and season with salt and pepper. Carefully fold the ingredients together.
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.
GRILLED STUFFED WHOLE SNAPPER
If you're intimidated to cook a whole fish, don't be! Have your fishmonger clean the fish and all you have to do is stuff it and rub it with seasoning-it's really that easy!
Provided by Kardea Brown
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a grill to medium-high heat.
- Rub the fish all over with the tomato bouillon, pepper and garlic. Stuff the fish cavities with the lemon slices, tomato slices and herbs. Add the fish to the grill and cook until the fish flakes easily with a fork, 6 to 7 minutes on each side. Transfer to a platter and serve.
GRILLED SNAPPER WITH CAPER SAUCE
The snapper in this recipe but if you prefer another for another fish, try mahi-mahi. It is a delicious firm, mild fish that won't fall apart on the grill.-Alaina Showalter, Clover, South Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a small food processor, combine the first six ingredients; cover and process until blended. Pour into a large resealable plastic bag. Add the fillets; seal bag and turn to coat. Refrigerate for 30 minutes., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fillets, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish flakes easily with a fork., Meanwhile, combine sauce ingredients in a small food processor. Cover and process until blended. Serve with fish.
Nutrition Facts : Calories 272 calories, Fat 12g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 435mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 34g protein. Diabetic Exchanges
GRILLED RED SNAPPER
The mild flavor of red snapper combined with fresh herbs, citrus, and blackened seasoning cooked to perfection on a charcoal grill will have you coming back for more!
Provided by CookingWithShelia
Categories Snapper Recipes
Time 20m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat an outdoor charcoal grill for medium-high heat and lightly oil the grate.
- Clean red snapper and score fish on both sides. Rub inside and outside with oil, then generously rub with blackened seasoning inside and outside.
- Stuff snapper with bell peppers, garlic, thyme, and orange, lime, and lemon slices.
- Place snapper on the hot grill and cook until fish easily flakes with a fork, 3 1/2 to 4 minutes per side.
Nutrition Facts : Calories 968.7 calories, Carbohydrate 9.6 g, Cholesterol 332.8 mg, Fat 14.8 g, Fiber 2.8 g, Protein 187.8 g, SaturatedFat 2.9 g, Sodium 409.1 mg, Sugar 3.9 g
GRILLED SNAPPER WITH FRENCH WEST INDIAN CAPER SAUCE
Number Of Ingredients 17
Steps:
- 1. Rinse the fish, inside and out, under cold running water, then drain and blot dry with paper towels. Make 3 to 4 diagonal slashes, to the bone, on each side of each fish. Set aside while you prepare the marinade.2. Combine the garlic, chiles, salt, pepper, and thyme in a mortar and pound to a paste with the pestle, then work in the lime juice or use a food processor, processing all the ingredients at once. Pour the mixture over the fish, turning the fish to coat and working the mixture into the slashes in the sides. Arrange the fish in a nonreactive baking dish or roasting pan, then cover and let marinate, in the refrigerator, for 1 hour, turning once or twice.3. Preheat the grill to medium-high.4. While the fish marinate, prepare the caper sauce. Combine the garlic, shallot, parsley, capers, chile, lime juice, and vinegar in a small bowl and whisk to mix. Whisk in the 1/4 cup oil and salt and pepper the sauce should be highly seasoned (see Note).5. When ready to cook, blot the fish dry with paper towels and brush generously on both sides with 2 tablespoons oil. If you're worried about the fish sticking, use hinged fish grilling baskets otherwise, oil the grill grate and place the fish directly on it. Grill until the skin on the first side is dark and crisp and the flesh is cooked through to the bone on that side, 6 to 10 minutes. Turn each fish carefully with a long spatula and cook on the second side until the flesh breaks into firm flakes when pressed with a finger, another 6 to 10 minutes.6. Using the spatula, carefully transfer the fish to a platter. Bring them to the table, then fillet (if desired). Spoon some of the caper sauce on top of the fish and serve immediately, accompanied by the remaining sauce.Serves 4Note: For a smoother sauce, you can process the ingredients in a food processor or blender.
Nutrition Facts : Nutritional Facts Serves
WHOLE GRILLED SNAPPER WITH SOUTH AFRICAN SPICES / FISH BRAI
Number Of Ingredients 12
Steps:
- 1. Rinse the fish, inside and out, under cold running water, then drain and blot dry with paper towels. Make 4 diagonal slashes, to the bone, in each side of the fish. Season the fish, inside and out (including the side slashes), with salt and pepper. Place the fish in a roasting pan and set aside while you prepare the spice paste.2. Combine the cumin, curry powder, paprika, oil, coconut milk, lemon juice, scallions, garlic, ginger, and cilantro, 1 teaspoon salt, and 1/2 teaspoon pepper in a blender or food processor and process to a smooth paste. Taste for seasoning, adding salt and pepper as necessary the mixture should be highly seasoned. 3. Spoon half the mixture into the cavity and under the gills of the fish. Spread the remaining mixture over the outside of the fish, working it into the slashes in the sides of the fish. Cover and let marinate, in the refrigerator, for at least 3 hours, or, for a richer flavor, overnight.4. Set up the grill for indirect grilling and preheat to high.5. When ready to cook, oil the grill grate. Place the fish on the hot grate and cover the grill. Grill the fish until it breaks into firm flakes when pressed with a finger, 45 minutes to 1 hour.6. Using two long spatulas, carefully transfer the fish to a serving platter. At the table, fillet the fish and serve at once.Serves 4
Nutrition Facts : Nutritional Facts Serves
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GRILLED OR ROASTED WHOLE RED SNAPPER RECIPE - FOOD
From foodandwine.com
Ratings 602Category Dinner
- 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
- 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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