Charcoalgrilledblackenedredsnapper Recipes

CHARCOAL-GRILLED BLACKENED RED SNAPPER

Steps:

• Combine paprika, onion powder, garlic powder, coriander, salt, and peppers in small bowl. Melt butter in 10-inch skillet over medium heat. When foaming subsides, stir in spice mixture. Cook, stirring frequently, until fragrant and spices turn dark rust color, 2 to 3 minutes. Transfer mixture to pie plate and cool, stirring occasionally, to room temperature, about 10 minutes. Once cooled, use fork to break up any large clumps.
• Light large chimney starter filled two-thirds with charcoal (4 quarts, or about 65 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, 15 to 20 minutes. Build modified two-level fire by arranging coals to cover one half of grill. Position cooking grate over coals, place large disposable roasting pan on grate directly over coals, cover grill, and heat grate until hot, about 5 minutes. Remove roasting pan and scrape grate clean with grill brush. Grill is ready when coals are hot (you can hold your hand 5 inches above grate for 2 to 3 seconds).
• Meanwhile, pat fillets dry on both sides with paper towels. Using sharp knife, make shallow diagonal slashes every inch along skin side of fish, being careful not to cut into flesh. Place fillets skin side up on rimmed baking sheet or large plate. Using fingers, rub spice mixture in thin, even layer on top and side of fish. Flip fillets over and repeat on other side (you should use all of the spice mixture). Refrigerate until needed.
• Lightly dip wad of paper towels in oil; holding wad with tongs, wipe cooking grate. Place fish perpendicular to grill grates, skin side down, on hot side of grill. Grill, uncovered, until very dark brown and skin is crisp, 3 to 4 minutes. Using thin metal spatula, carefully flip fish and continue to grill until dark brown and beginning to flake, and center is opaque but still moist, about 5 minutes longer. Serve immediately.

GRILLED BLACKENED RED SNAPPER

Steps:

• Gather the ingredients.
• Mix together the paprika, cayenne, 1 teaspoon salt, garlic salt, onion salt, thyme, oregano, and pepper.
• Sprinkle the seasoning over each side of the snapper. Prepare a gas or charcoal grill to high heat (500F to 600F).
• Bring the lemon juice to a simmer in a small saucepan or heat to a simmer in the microwave in a safe dish.
• Remove from heat and add butter, and salt to taste. Mix well.
• Right before placing fish on the grill, oil the grill grates well. Make several passes as this will create a nice non-stick surface.
• Grill the red snapper about 4 to 5 minutes on one side, depending on thickness, until the seasonings are blackened.
• Turn the snapper over and grill for another 4 to 5 minutes until done or until the fish reaches an internal temperature of 145 F.
• Remove the fish from grill and plate. Add parsley to the lemon butter and spoon 1/4 of the butter mixture over each piece of fish.

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.

GRILLED WHOLE RED SNAPPER

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 STYLE BLACKENED SNAPPER

Steps:

• In a small bowl, mix together paprika, cayenne pepper, white pepper, black pepper, salt, onion powder, garlic powder, thyme, and oregano.
• Heat a large cast iron skillet over high heat for 10 minutes, or until extremely hot.
• Dip fish into melted butter, and sprinkle each fillet generously with the seasoning mixture. Place the fish fillets in the hot skillet. Pour 1 tablespoon of butter over each fillet. Cook until the coating on the underside of the fillet turns black, 3 to 5 minutes. Turn the fish over. Pour another tablespoon of butter over the fish, and cook for 2 minutes, or until fish flakes easily with a fork.

GRILLED RED SNAPPER WITH LEMON CHIVE SAUCE

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place snapper on a large plate; squeeze juice of 1 lemon onto each side and inside cavity. Set snapper aside to marinate, about 10 minutes. Combine soy sauce, butter, and ginger in a small bowl. Mix remaining lemon juice, tomatoes, chives, chile pepper, sugar, and salt together in a separate bowl.
• Heat a large skillet to smoking hot over medium-high heat. Cook snapper until just beginning to brown, about 1 minute per side.
• Place snapper on preheated grill; brush with soy mixture on each side. Grill, basting occasionally with soy mixture, until snapper flakes easily with a fork, 4 to 6 minutes per side.
• Transfer snapper to serving platter. Pour tomato mixture over snapper to serve.