Garlic And Rosemary Grilled Snapper Recipes

ROASTED RED SNAPPER WITH ROSEMARY

Steps:

• Preheat the oven to 400 degrees F.
• Line a heavy large baking sheet with foil. Oil the foil and fish with 1 tablespoon of oil. Place the fish atop the foil. Sprinkle the fish cavity with salt and pepper. Squeeze 1/2 of the lemon inside the fish cavity. Fill the cavity with the onion, fennel and rosemary sprigs. Bake until the fish is just cooked through at the bone, about 40 minutes.
• Meanwhile, squeeze the remaining lemon 1/2 into a small bowl. Whisk in the fennel fronds, rosemary, and garlic. Gradually whisk in the remaining 3 tablespoons of oil. Season the lemon sauce, to taste, with salt and pepper.
• Using a sharp knife, separate the 2 fillets from the backbone. Using a metal spatula, transfer the top fillets to a plate. Lift the fish backbone from the bottom fillets (the backbone and head should come off together easily), and discard. Using the spatula, transfer the remaining fillets to plates. Sprinkle the fish with salt and pepper. Drizzle the lemon sauce over the fish and serve.

GARLIC-HERB RED SNAPPER

Steps:

• Spoon lemon juice over both sides of fillets. Combine the lemon zest and seasonings; sprinkle over fillets., Lightly oil the grill rack. Grill fish, uncovered, over medium heat or broil 4 in. from the heat for 3 minutes on each side or until fish flakes easily with a fork.

GRILLED GARLIC AND ROSEMARY LAMB LOIN CHOPS

Steps:

• Whisk olive oil, vinegar, rosemary, lemon juice, garlic, mustard, and salt together in a large glass or ceramic bowl. Add chops and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 4 hours, or overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chops from the marinade and shake off excess. Discard the remaining marinade.
• Grill chops until an instant-read thermometer inserted into the center reads at least 135 degrees F (57 degrees C), 5 to 7 minutes per side.

GARLIC AND ROSEMARY GRILLED SNAPPER

Steps:

• Trim extra fins and tail off of your fish.
• Sprinkle salt and pepper over the entire inside and outside of the fish.
• Combine the first seven ingredients, and mix well.
• I like to smash the herbs and spices in my mortar and pestle.
• If you don't have a mortar and pestle, finely chop the ingredients together on your cutting board.
• Stuff fresh herb and spice mixture into fish's cavity, rub any extra over both sides of the outer skin.
• Top fish with lemon or lime slice (if using).
• Grill whole fish for about 7 minutes on each side or until cooked through.
• Remove fish from grill, and carefuly remove filets from bone to serve.

GRILLED ROASTED GARLIC-ROSEMARY BREAD

Steps:

• Put the garlic, rosemary, and olive oil in a small skillet and heat slowly until the oil just begins to simmer. Turn the cloves over in the oil and saute for 10 minutes longer. Remove from the flame and let cool for 15 minutes.
• Remove the garlic cloves from the oil (reserve the oil) and mash them to a paste with a knife or mortar and pestle. Take the leaves off the rosemary sprig and finely mince them. In a bowl, combine the garlic paste, minced rosemary, and butter and stir until smooth. Season with salt and pepper.
• Cut the baguettes in half lengthwise. Spread the cut sides with the seasoned butter and drizzle with a little of the oil used to bake the garlic. Sprinkle with the Parmesan, close the baguettes back up and wrap each in aluminum foil. Cook over medium heat on the grill or in a bed of slow coals for 10 to 15 minutes. Cut into 2-inch-wide slices and serve immediately.

GRILLED ROSEMARY GARLIC SHRIMP

Steps:

• In a large bowl stir together garlic, minced rosemary, and 3 TBSP olive oil and add shrimp.
• Marinate shrimp (with shells on), covered and chilled, at least 4 hours or overnight.
• Soak skewers in water for 30 minutes.
• To grill, put 4 shrimp on each skewer and brush with additional oil.
• Grill shrimp (with shells on) 3 to 4 minutes on each side, or until just cooked through.
• Garnish shrimp with rosemary sprigs if desired.

MEDITERRANEAN GRILLED SNAPPER

Steps:

• In 8-inch square (2-quart) glass baking dish, place fish. In small bowl, mix oil, lemon juice, basil, rosemary and garlic; pour over fish. Cover; refrigerate 2 hours to marinate.
• Remove fish from marinade; set aside. Pour marinade into 1-quart saucepan. Add olives, zucchini and tomato to marinade. Cook over medium heat 4 to 5 minutes, stirring occasionally, until zucchini is crisp-tender.
• Heat gas or charcoal grill. Carefully brush grill rack with canola oil. Place fish, skin sides down, on grill. Cover grill; cook over medium heat 10 to 15 minutes or until fish flakes easily with fork. Spoon tomato olive mixture over snapper.

RED SNAPPER WITH ROSEMARY

Steps:

• Spread flour in a shallow rimmed dish. Dredge fish in flour, tapping off excess. Heat oil in a large skillet over medium heat. Add the fish, skin-side up, and cook until golden brown, about 30 seconds. Turn fillets, cook for 15 seconds more. Pour off excess oil.
• Add shallot, and cook for 30 seconds. Add rosemary, tomatoes, butter, olives, and wine. Cook for 15 seconds. Add chicken stock; season with salt and pepper. Cover, and cook until opaque, about 4 minutes. Transfer to plates, and serve immediately with green beans.

GRILLED ROSEMARY GARLIC SHRIMP

Steps:

• In a large bowl stir together garlic, minced rosemary, and 3 tablespoons oil and add shrimp. Marinate shrimp, covered and chilled, at least 4 hours or overnight.
• In a shallow dish soak skewers in water to cover 30 minutes and prepare grill.
• To grill, thread 4 shrimp on each skewer and brush with additional oil. Grill shrimp on an oiled rack, set about 5 inches over glowing coals, 3 to 4 minutes on each side, or until just cooked through.
• Alternatively, brush shrimp with additional oil and grill in a hot well-season ridged grill pan, covered, over moderately high heat 3 to 4 minutes on each side, or until cooked through.
• Garnish shrimp with rosemary sprigs and serve with lemon wedges.