Grilled Asian Snapper Recipes

GRILLED RED SNAPPER WITH TROPICAL FRUIT SALSA

Steps:

• Preheat a grill.
• Place the red snapper fillets in a shallow dish and reserve. In a small bowl, combine lime juice, ginger, pepper, and olive oil. Pour the mixture over the fish and let sit for 15 minutes.
• Grill the fish over medium heat until the flesh is cooked through and opaque, about 4 minutes per side, depending on the size of the fish. Top with tropical fruit salsa and serve.

ASIAN-STYLE STEAMED SNAPPER WITH BABY BOK CHOY

Steps:

• In a shallow pot that a bamboo steamer fits over or in a wok, add the water and bring to a boil. You can also use a traditional steamer that has 2 layers. Add the ginger, lime leaves, citrus zest, cilantro, scallions, white wine, jalapeno, and peanut oil. Season well with salt. Bring back to a boil and cook for 10 minutes for the flavors to combine.
• Season the fish with salt and pepper. Place the first layer of the bamboo steamer over the pot. Line the steamer with the cabbage leaves, making sure that the surface is not completely covered so the steam can get through. Lay the fish, skin-side up, on the cabbage leaves. Cover and steam for 1 minute.
• Place the bok choy on the second layer of the bamboo steamer in 1 layer. Uncover the steamer and place the bok choy layer on top of the fish. Cover and steam for about 5 minutes, or until the fish is just cooked through and the bok choy is tender, but still has some crispness. Check the fish for doneness by gently inserting a fork into it. If the fork slides easily in, the fish is done. If the fork resists sliding in, it is not quite done. Remove the fish and bok choy and keep warm while you make the sauce.
• Heat a medium saute pan over medium-high heat. Add the peanut oil and heat. When the oil is hot, add the ginger, garlic, and jalapeno and saute until just translucent, about 3 minutes. Do not allow the vegetables to brown. Add 4 ounces of the steaming liquid and the soy sauce and boil for 2 minutes. Do not season with salt as the soy sauce is salty. Add the sugar and boil for 1 minute, or until the sugar is completely dissolved. Lower the heat and whisk in the butter. Add the scallion whites, stir, and remove from the heat.
• Place some jasmine rice on a platter. Top with the steamed bok choy. Top the bok choy with the snapper, skin-side up. Spoon the sauce over the fish. Garnish with the scallion greens and cilantro sprigs.

GRILLED ASIAN SNAPPER

Steps:

• In a small bowl, combine the first 10 ingredients; set aside 1/4 cup for serving. Make three or four deep, parallel slashes to the bone on each side of fish; place in a 2-gallon resealable plastic bag. Add remaining marinade; seal bag and refrigerate for 1 hour. , Meanwhile, rub grill rack with oil or coat with cooking spray before starting grill. Drain and discard marinade from fish. Place onion and cilantro in the fish cavity. , Grill, covered, over indirect medium-high heat for 15-17 minutes on each side or until fish flakes easily with a fork. Remove onion and cilantro; drizzle with reserved soy mixture.

GRILLED RED SNAPPER

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.

GRILLED RED SNAPPER WITH LEMON AND JALAPENO

Steps:

• Place snapper fillets in a glass baking dish and pour Italian dressing over top. Gently turn fish to evenly coat. Cover the dish with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
• Preheat an outdoor grill for medium heat. Make a tray with aluminum foil and spray with cooking spray.
• Remove fish from the dressing and place on the foil tray. Place lemon slices and jalapenos on top. Discard any remaining dressing.
• Place the tray on the preheated grill and cook until fish begins to turn a nice, light color and flakes easily with a fork, 5 to 6 minutes per side.