Guadeloupean Grilled Snapper With Cucumber Sauce Recipes

GRILLED SNAPPER AND ASPARAGUS WITH RED PEPPER SAUCE

Steps:

• Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the bell pepper, garlic, shallot, thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook until the bell pepper is tender, 6 to 8 minutes. Stir in the vinegar, scraping up any browned bits from the bottom of the pan; cook until mostly evaporated, about 1 minute. Add the heavy cream and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until slightly thickened, about 2 minutes; discard the thyme. Transfer the mixture to a blender and puree; season with salt and pepper and add up to 1 more teaspoon vinegar, if needed.
• Preheat a grill to high and generously oil the grates. Rub the fish with 1 tablespoon olive oil and season with salt and pepper. Rub the asparagus with the remaining 1 tablespoon olive oil and season with salt and pepper. Grill the fish skin-side down until the skin is marked and crisp, about 3 minutes. Carefully flip and grill until just cooked through, 1 to 2 more minutes. Grill the asparagus, turning occasionally, until charred in spots, 4 to 5 minutes.
• Spoon the pepper sauce onto plates. Top with the fish and asparagus; sprinkle with the parsley.

GRILLED SPANISH-STYLE SNAPPER WITH TOMATO AND GREEN OLIVE SALSA

Steps:

• Preheat grill pan or indoor electric grill to medium high heat. Drizzle snapper with extra-virgin olive oil. Combine spices in a small bowl. Rub fish with spice mixture. Cook fish 5 minutes skin side down first. Turn fish and cook 5 to 6 minutes longer.
• Combine salsa ingredients in a small bowl and allow it to marinate until ready to serve.
• To serve, plate spiced snapper with a generous serving of salsa. Sangria makes a wonderful beverage for this meal.

GRILLED SNAPPER WITH CAPER SAUCE

Steps:

• In a small food processor, combine the first six ingredients; cover and process until blended. Pour into a large resealable plastic bag. Add the fillets; seal bag and turn to coat. Refrigerate for 30 minutes., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fillets, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish flakes easily with a fork., Meanwhile, combine sauce ingredients in a small food processor. Cover and process until blended. Serve with fish.

GUADELOUPEAN GRILLED SNAPPER WITH CUCUMBER SAUCE

Steps:

• 1. Rinse the fish, inside and out, under cold running water, then drain and blot dry with paper towels. Make 3 or 4 diagonal slashes, to the bone, on each side of each fish. Place the fish in a nonreactive baking dish or roasting pan just large enough to hold them in a single layer. Scatter the chives, garlic, onion slices, bay leaves, and chile over the fish and set aside while you prepare the marinade.2. Combine the water, lime juice, rum, and salt in a medium-size bowl, stirring until the salt is dissolved. Pour the mixture over the fish, then cover and let marinate, in the refrigerator, for at least 2 hours and up to 4.3. Preheat the grill to medium-high.4. When almost ready to grill, prepare the cucumber sauce. Combine the cucumber, green tomato, onion, scallions, parsley, 3 tablespoons vinegar, the oil, and salt and pepper in a blender and process to a smooth purée. Taste for seasoning, adding vinegar or salt as necessary the sauce should be highly seasoned.5. When ready to cook, remove the fish from the marinade and blot dry with paper towels reserve the marinade. Brush each fish lightly on both sides with additional oil. If you're worried about the fish sticking, use hinged fish grilling baskets otherwise, oil the grill grate and place the fish directly on it. Grill, basting once or twice with the reserved marinade, until the skin on the first side is dark and crisp and the flesh is cooked through to the bone on that side, 6 to 10 minutes. Turn each fish carefully with a long spatula and cook on the second side until the flesh breaks into firm flakes when pressed with a finger, another 6 to 10 minutes, again basting with the marinade.6. Using the spatula, carefully transfer the fish to a platter. Bring them to the table, then fillet (if desired) and serve immediately, accompanied by the cucumber sauce.Serves 4

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.

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.

GRILLED SNAPPER WITH LEMON BASIL BEURRE BLANC

Steps:

• Puree basil leaves and heavy cream in a blender and reserve. In a medium saucepan, bring wine, vinegar, lemon juice and minced onion to a simmer, uncovered. When liquid has been reduced down to 1/4 its original volume (about 5-10 minutes), turn off heat and whisk in the cream/basil mixture, being sure to spoon in all basil shreds.
• Add butter to mixture one tablespoon at a time, whisking continuously, until all is used. Return pot to low heat for a few seconds, if necessary, so last butter pats melt. Strain sauce, and add salt to taste. Set aside.
• Prepare a grill. Grill fish 8 minutes per side, until skin is crispy. Lift meat from bones and place on plates. Drizzle with beurre blanc and serve.

SPANISH GUINEAN FISH GRILL WITH THREE SAUCES

Steps:

• 1. Rinse the fish steaks under cold running water, then drain and blot dry with paper towels. Season the steaks generously on both sides with salt and pepper and place in a nonreactive baking dish just large enough to hold them flat in a single layer. Add the garlic and chiles. Pour the lime juice over the steaks and turn once or twice to coat, then cover and let marinate, in the refrigerator, for 1 hour, turning once or twice.2. Preheat the grill to high (see Note).3. When ready to cook, remove the tuna steaks from the marinade. Blot dry, then brush on both sides with oil and season with salt and pepper. Oil the grill grate, then arrange the steaks, facing in the same direction, on the hot grate and grill until cooked to taste, 3 to 4 minutes per side for medium-rare, turning over carefully with a long spatula. (If using steaks other than tuna, cook 4 to 6 minutes per side.) For an attractive crosshatch of grill marks, rotate the steaks 90 degrees after the first 2 minutes on each side.4. Transfer the steaks to serving plates and serve at once, with the sauces.Serves 8Note: If you're using a charcoal grill and you have coconut-shell charcoal or husks left over from a fresh coconut, so much the better. Make sure the husks are really dry before throwing them on the grill.