Grilled Snapper With Orange Tarragon Butter Recipes

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 SNAPPER WITH ORANGES AND OLIVES

Steps:

• Squeeze two of the oranges and reserve juice. Take the other two, cut into supremes, and reserve. In a small heavy saucepan, cook the butter over medium heat until it foams, the foam then subsides, and the butter begins to brown and smell toasty. Add the reserved orange juice, the lemon juice, wine, sugar, and half the salt and pepper. Boil the mixture until well reduced, 15 to 20 minutes. Stir in the orange sections and olives and reserve in a warm place.
• Heat grill to high. With a very sharp knife, score the skin side of each snapper fillet. The cut should pierce the skin but not the flesh. Brush or rub the fish with the olive oil and season evenly with remaining salt and pepper. Brush the grill well, wipe with an oiled paper towel, and place the fish fillets on the grill skin side down. Grill 34 minutes on the skin side, until skin is crispy and a 1/2-inch margin of opaque flesh has formed all around the edges of the fillet. Flip fish and cook one minute on flesh side. Remove from grill and place on plates, skin side up. Stir parsley into warm sauce and taste for seasoning. Spoon sauce over fish fillets and serve.

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.

MEDITERRANEAN GRILLED WHOLE SNAPPER WITH FENNEL AND A PERNOD BUTTER SAUCE

Steps:

• Preheat the grill to high.
• Rinse the snapper in clean water. Pat dry with paper towels or a clean kitchen towel. Remove any large fins with sharp kitchen shears. Season the inside of the fish with salt and pepper.
• Remove the leafy green tops from the fennel heads. Using the greens from 1 of the fennel heads, stuff the inside of the fish. Reserve the fennel bulbs and the remaining greens. Add the thyme and oregano and press closed. Make 3 diagonal slices on each side of the fillet. Cut down to the bone. Insert 1 lemon slice into each slit. Brush the whole fish with olive oil and season with salt and pepper.
• Clean the surface of the grill with a grill brush. Brush the surface of the hot grill with olive oil. Place the stuffed red snapper on the preheated grill at a 45 degree angle and cook for about 10 minutes or until the fish easily lifts off the grill. With 2 spatulas, carefully turn 90 degrees and continue to cook another 5 minutes. Turn fish and cook the other side to desired doneness, at least another 10 minutes. Do not overcook.
• Meanwhile, cut the reserved fennel bulbs into 1/4-inch slices. Drizzle with olive oil and place on the grill. Grill until tender and golden brown, about 4 minutes per side. Remove to a platter and keep warm.
• For the sauce: Place a small saucepan on the grill or on a burner over medium heat. Add the water and bring to a simmer. Add the lemon juice and Pernod and reduce by 1/3. With the remaining reserved fennel leaves, remove the tender inner leaves and chop finely. You should have about 1/4 cup chopped fennel. Set aside. Remove the water/lemon mixture from the heat and whisk in the butter, a few pieces at a time. When the butter is incorporated, add the chopped fennel leaves and whisk well. Season, to taste, with salt and pepper.
• When the fish is cooked and the flesh is opaque and lifts easily from the bone, carefully remove using 2 sturdy metal spatulas and place on a platter.
• Serve the fish with some of the Pernod butter sauce and grilled fennel.