Grilled Jerk Rubbed Snapper With Avocado Salsa Recipes

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GRILLED MAHI-MAHI WITH AVOCADO-MELON SALSA



Grilled Mahi-Mahi with Avocado-Melon Salsa image

Categories     Fish     Onion     Lime     Cantaloupe     Avocado     Summer     Grill/Barbecue     Cilantro     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

1 small avocado, diced
1 cup 1/3-inch cubes cantaloupe
1/2 cup diced red onion
1/3 cup chopped fresh cilantro
3 tablespoons fresh lime juice
3/4 teaspoon grated lime peel
4 6-ounce mahi-mahi fillets (each about 1 inch thick)
1 tablespoon olive oil
3 tablespoons Jamaican jerk seasoning

Steps:

  • Oil grill rack. Prepare barbecue (medium-high heat). Toss first 6 ingredients in medium bowl to blend. Season salsa generously with salt and pepper.
  • Brush fish with 1 tablespoon oil. Spread seasoning in dish. Dredge fish in seasoning, turning to coat. Grill fish until just opaque in center, about 4 minutes per side. Serve with salsa.

GRILLED JERK RUBBED WHOLE FISH WITH HOT VINEGAR (ESCOVITCH) SAUCE



Grilled Jerk Rubbed Whole Fish with Hot Vinegar (Escovitch) Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 22m

Yield 4 servings

Number Of Ingredients 18

2 tablespoons ground coriander
2 tablespoons ground ginger
2 tablespoons light brown sugar
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon kosher salt
1 tablespoon habanero powder
2 teaspoons coarsely ground black pepper
2 teaspoons dried thyme
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
1 red snapper, scaled and gutted
Escovitch Sauce, recipe follows
1 Spanish onion, halved and thinly sliced
1/2 Scotch bonnet pepper, finely chopped
1 1/2 cups white wine vinegar
3 allspice berries

Steps:

  • Preheat the grill to medium-high. Combine all of the spices in a medium bowl. Set aside half of the spice rub in an airtight container for another use; store at room temperature for up to 6 months.
  • Rub both sides of the fish with the remaining half of the spice rub. Grill on both sides for about 4 to 5 minutes on each side, or until just cooked through. Remove from the grill and immediately pour the Escovitch sauce over the fish and serve.
  • Combine all ingredients in a small saucepan. Bring to a simmer over medium heat on the grates of the grill or on a burner. Simmer for a couple minutes and then pour over the fish.

GRILLED RED SNAPPER WITH STRAWBERRY AVOCADO SALSA



Grilled Red Snapper With Strawberry Avocado Salsa image

Sweet fresh strawberries and lucscious avocado provide a nice balance to tange jalapeno pepper, red onion, cilantro and lime. We love red snapper, but salmon, swordfish, or tuna filets works equally well here. Scoop up any extra salsa with tortilla chips. (Taken from www.wholefoodsmarkets.com)

Provided by Peggy L.

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

1 jalapeno pepper, stemed, seeded, and chopped
2 cups strawberries, finely chopped
1/4 cup red onion, finely chopped
2 tablespoons cilantro, fresh finely chopped
1 teaspoon lime juice, fresh
1/4 teaspoon sugar
1/4 teaspoon salt (to taste)
1 avocado, ripe diced
4 (6 -8 ounce) red snapper fillets, 6 to 8 oz, with skin
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1 1/2 tablespoons lime zest, fresh, finely grated

Steps:

  • Wearing rubber gloves, remove stems, seeds, and ribs from the jalapeno, then finely chop.
  • In a bowl stire together jalapeno, strawberries, onion, cilantro, lime juice, sugar, salt, and avocado.
  • Preheat grill.
  • Pat fish dry, then arrange, skin sides up, in one layer on platter.
  • Brush both sides of fish with the oil and sprinkle with salt and lime zest.
  • Grill fish, skin side down, without turnning until just cooked through, 8 to 10 minutes.
  • Transfer fish, skin sides up with a metal spatula to a platter.
  • Carefully remove skin.
  • Serve with Strawberry avocado salsa.
  • Cooking note: Salsa may be made several hours ahead and chilled, covered. If making ahead wait to add the sugar, salt and avocado until ready to serve.

Nutrition Facts : Calories 357.1, Fat 13.9, SaturatedFat 2.2, Cholesterol 79.8, Sodium 537.9, Carbohydrate 11.4, Fiber 5.1, Sugar 4.7, Protein 46.3

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