Barbequed Snapper Recipes

BBQ BROILED RED SNAPPER

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly coat with cooking spray.
• Combine mayonnaise, lemon juice, and barbeque sauce in a bowl.
• Place red snapper fillets on the prepared baking sheet and season with salt. Spread the mayonnaise mixture over the top of each fillet and sprinkle with cayenne pepper.
• Cook under the preheated broil until top is browned and bubbling and fish flakes easily with a fork, rotating the baking sheet if necessary, about 7 minutes.

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.

BARBECUED SNAPPER WITH BUTTER AND LEMON

Steps:

• Preheat a barbecue on medium high heat with hood closed.
• Rinse fish inside and out under cold running water and pat dry with paper towel.
• Make 3 shallow cuts, in the thickest part of each side of the fish.
• Divide lemon and parsley between each fish's cavity.
• Divide 1/8th of the butter in the cavities and the remainder divide and dot on the top of each fish and season with salt and pepper.
• Place 1 piece baking paper in centre of 1 piece of foil (needs to be more that twice the length of the fish), place fish on top.
• Bring 2 sides of foil up towards the centre and fold foil edges to create a seal.
• Roll up remaining ends of foil to enclose the fish.
• Repeat wrapping process with other 3 fish.
• Barbecue fish, with hood closed for 8 to 10 minutes or until cooked through.
• Suggested you serve with steamed baby potatoes, parsley and 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.

BARBEQUED SNAPPER

Steps:

• To make the dressing- combine all of the dressing ingredients in a small saucepan. Bring to the boil, then remove form the heat and set aside.
• For the fish- score both sides of the fish with a small sharp knife and dust in the cornstarch. Discard excess cornstarch.
• Cook on a pre-heated barbeque grill plate for 5-6 minutes each side, or until golden and crisp. You could also do this step in a hot skillet.
• As the fish is cooking, peel and core the pineapple and slice into small thin pieces.
• Using a micing bowl, add the ineapple pieces, the bell pepper and the green onions and toss to combine.
• Transfer the salad to a serving platter and top with the snapper.
• Serve with the bowl of dressing for diners to use after the fish has been plated up.