KEY LIME GRILLED WHOLE SNAPPER WITH MANGO BROWN BUTTER VINAIGRETTE AND GINGERED SMASHED PLANTAINS
Provided by Ming Tsai
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Pat dry the fish inside and out. Season inside and out with salt and pepper. Mix the key limes, onions, ginger, and olive oil together. Stuff the fish with the mixture. Rub the outside with a little of the olive oil. On a prepared (cleaned and oiled), medium hot grill, place the fish and grill both sides. Watch for flare-ups. Have a squirt bottle of water handy to prevent burning. Cook the fish for about 10 to 12 minutes a side or until the fish is flaky. Let rest for 5 minutes before serving.
- On a large oval, zig-zag the mango brown butter. Place the plantains on the plate and top with fish. Drizzle some more brown butter on the fish.
- Beverage: Fresh Key Lime Margaritas (3 parts 100 percent agave tequila like Herradura or Patron, 2 parts lime juice and 1 part Cointreau) or Virgin Margaritas
- Mango Brown Butter Vinaigrette: Heat the butter in a small skillet over low heat until it browns, about 10 minutes. Watch carefully as the butter can burn quickly, after browning. It will smell like buttered popcorn.
- In a blender combine the mango, juices, Dijon and shallots. Blend until smooth. Add the hot butter while blender is on. Season and check for flavor. Keep at room temperature. For storage overnight, keep in the refrigerator and bring back to room temperature for service.
- Gingered Smashed Plantains: In a heavy skillet, coat well with oil and bring to medium-high heat. Season the plantains and saute until brown. Flip to brown other side. Drain on paper towels. Lay each slice topped with a little minced ginger on a 5 by 10 triple folded piece of aluminum foil. Fold foil over and smash with saute pan, pot or mallet. to form a small pancake. Reheat pan to medium heat and coat with oil. Saute the 'pancakes' until cooked through. (Can be easily pierced with a fork.) Right before serving drizzle with honey and toss with the scallions.;
GRILLED RED SNAPPER AND MANGO WITH CILANTRO-LIME VINAIGRETTE
Categories Citrus Fish Fruit Low/No Sugar Lime Mango Snapper Summer Grill/Barbecue Cilantro Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Prepare barbecue (medium heat). Whisk oil, 4 tablespoons cilantro, lime juice, and lime peel in small bowl. Season vinaigrette with salt and pepper. Brush all sides of fish and mango with some of vinaigrette. Reserve remaining vinaigrette. Sprinkle fish and mango with salt, pepper, and cumin seeds. Grill fish without turning until fish is just opaque in center and mango is soft and beginning to brown, about 6 minutes.
- Overlap 2 lettuce leaves on each of 4 plates. Top with fish and mango. Drizzle with remaining vinaigrette. Sprinkle with 1 tablespoon fresh cilantro.
RED SNAPPER WITH MANGO SHRIMP SALSA
Provided by Food Network
Yield 4 servings
Number Of Ingredients 16
Steps:
- Prepare the grill to make a hot fire.
- To prepare the Mango Shrimp Salsa, heat the 2 tablespoons of oil in a medium skillet, over medium heat. Add the shallots and garlic. Saute 2 to 3 minutes, then add the shrimp. Saute 2 to 3 minutes more, or until the shrimp turns pink.
- Add the fruit juices, chilies, tomatoes, and tomatillos. Cook just long enough to warm the tomatoes and combine the ingredients. Remove from heat and gently stir in the mango and cilantro. Season with the salt and pepper. Set aside.
- Coat the fish with the 2 teaspoons of oil on both sides. Season with salt and pepper.
- (Rub the grill with additional oil to prevent the fish from sticking.) Grill the fish on one side about 5 minutes or less. Using a metal spatula, carefully turn the fish and grill about 3 minutes or less, depending on the thickness of the fish.
- Spoon the warm salsa over the grilled fish and garnish with sprigs of cilantro.
CILANTRO LIME VINAIGRETTE
Cilantro is one of those ingredients that adds bright, fresh flavor to almost any dish it's in. Drizzle this irresistible cilantro lime vinaigrette recipe over grilled steak, avocado salad, sliced tomatoes and more. Don't miss these other homemade salad dressing recipes -Taste of Home Test Kitchen
Provided by Taste of Home
Time 10m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Place the first ingredients in blender. While processing, gradually add oil in a steady stream.
Nutrition Facts : Calories 167 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 75mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
GRILLED RED SNAPPER WITH SPICY LIME SOY SAUCE
Make and share this Grilled Red Snapper With Spicy Lime Soy Sauce recipe from Food.com.
Provided by Chocolatl
Categories New Zealand
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine lime juice, soy sauce, oyster sauce, sugar, chili garlic paste, ginger, scallions and peanut oil in a large bowl.
- Add fish and marinate for 2 hours, turning occasionally.
- Preheat grill to medium-high.
- Grill fish 4-10 minutes, depending on thickness.
- Garnish with cilantro and lime wedges.
Nutrition Facts : Calories 332, Fat 9.7, SaturatedFat 1.8, Cholesterol 79.9, Sodium 2233.6, Carbohydrate 10.6, Fiber 0.4, Sugar 7.6, Protein 48.7
BAKED RED SNAPPER WITH GARLIC, LIME, AND CILANTRO
Steps:
- Spray a baking dish with cooking spray. Place red snapper skin-side down in the baking dish. Sprinkle evenly with garlic, garlic salt, and red pepper. Spread cilantro evenly over the fish; squeeze lime evenly on top.
- Marinate in the refrigerator, 30 minutes to 1 hour.
- Preheat the oven to 425 degrees F (220 degrees C). Melt butter and pour evenly over the fish.
- Bake in the preheated oven until flesh flakes easily with a fork, 15 to 18 minutes. Serve with juices spooned over the fish, if desired.
Nutrition Facts : Calories 188.7 calories, Carbohydrate 0.7 g, Cholesterol 65.7 mg, Fat 5.9 g, Fiber 0.1 g, Protein 31.3 g, SaturatedFat 2.9 g, Sodium 151.5 mg, Sugar 0.1 g
GRILLED SPICED SNAPPER WITH MANGO AND RED ONION SALAD RECIPE
Grilling a whole fish doesn't have to be daunting, especially if you use this turning method to minimize the risk of tearing the skin. Lay the fish horizontally across the grill grate with the top fins toward you and cook. When it's time to turn, wedge two metal spatulas under the fish-one near the tail and the other at the head-then quickly and confidently roll it away from you onto its other side in one fluid motion.
Provided by Andy Baraghani
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place fish on a cutting board and pat dry thoroughly with paper towels. With a sharp knife, make slashes crosswise on a diagonal along the body every 2" on both sides, cutting all the way down to the bones. Season fish generously inside and out with salt. Coat fish with spice mix, packing on more if needed (it should cover the entire fish, head to tail). Let sit at room temperature 20 minutes.
- Meanwhile, prepare a grill for medium-high heat. Clean and oil grate.
- Drizzle both sides of fish with remaining 1/3 cup vegetable oil to coat. Grill fish undisturbed, 10 minutes. Lift up slightly from one edge to see if skin is puffed and lightly charred and easily releases from grate. If not quite ready, leave alone for another minute or so and try again. Once it is ready, gently slide 2 large metal spatulas underneath and turn over. Grill fish until the other side is lightly charred and skin is puffed, 8-12 minutes, depending on the size of the fish. Transfer to a platter.
- Toss mango, onion, cilantro, lime juice, and a big pinch of salt in a medium bowl. Drizzle with a bit of olive oil and toss again to coat. Scatter mango salad over fish and serve with lime wedges for squeezing over.
GRILLED RED SNAPPER
The mild flavor of red snapper combined with fresh herbs, citrus, and blackened seasoning cooked to perfection on a charcoal grill will have you coming back for more!
Provided by CookingWithShelia
Categories Snapper Recipes
Time 20m
Yield 2
Number Of Ingredients 10
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.
Nutrition Facts : Calories 968.7 calories, Carbohydrate 9.6 g, Cholesterol 332.8 mg, Fat 14.8 g, Fiber 2.8 g, Protein 187.8 g, SaturatedFat 2.9 g, Sodium 409.1 mg, Sugar 3.9 g
RED SNAPPER WITH MANGO SALSA
A different, wonderful flavor for a firm, white fish. You can use red snapper, grouper or trigger fish. The mango salsa is excellent with chicken as well.
Provided by breezermom
Categories < 30 Mins
Time 22m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Cut fish into 4 serving size portions. Measure the thickness of the fish. Brush with a mixture of 1 tbsp lime juice and water.
- In a bowl, combine paprika, salt, ginger, allspice and pepper. Rub onto fish.
- Arrange fish in a shallow baking pan. Bake uncovered at 425 degrees until fish flakes easitly when tested with a fork. Allow 4 to 6 minutes for each 1/2 inch of thickness.
- To serve, brush fish with pan juices and serve with mango salsa and garnish with lime slices.
- Mango Salsa:.
- Combine mango, 1 red bell pepper, green onions, hot chili pepper, olive oil, 2 tbsp lime juice, vinegar, lime peel, 1/4 tsp salt and pepper.
Nutrition Facts : Calories 280.9, Fat 12.2, SaturatedFat 1.8, Cholesterol 42.1, Sodium 514.1, Carbohydrate 19.3, Fiber 3.1, Sugar 14, Protein 24.9
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