Red Snapper Bacon Grilled Red Snapper Fillets Recipes

RED SNAPPER BACON-GRILLED RED SNAPPER FILLETS

Steps:

• •Preheat an outdoor grill to medium-high heat. Open fish basket and line one side with strips of bacon, leaving a 1/2 inch space between slices.
• •Cover the layer of bacon with a layer of onion rings.
• •Place the red snapper fillets on top of the onion. Cover red snapper fillets with more onion, then strips of bacon over the onion.
• •Close the basket, and lightly sprinkle with soy sauce.
• •Place the basket on the hot grill, and cook for 5-7 minutes per side, or until the bacon is just cooked through.
• •Remove from grill and open the basket.
• •Place a similarly-sized plate upside down onto the food, and flip the basket and plate over so that the food is on top of the plate. Lift off the basket, and serve.

GRILLED RED SNAPPER

Steps:

• Use a paring knife to cut four slits into both sides of each snapper, cutting through the skin and flesh. Whisk half of the lemon juice in a bowl with the oregano and half of the olive oil. Salt each fish liberally and put in a nonreactive container. Put the fish in a dish and pour the lemon mixture over them. Let sit at room temperature for 1 hour, turning the fish after 30 minutes to take in the marinade.
• Lay out five grape leaves on the counter, making sure to overlap them to create a sheet that is as wide as the fish is long, and long enough to wrap around the snapper 1 1/2 times. Wrap one of the fish in the leaves. Repeat with the remaining grape leaves and snapper. Brush with the remaining olive oil and set aside.
• Heat a grill to medium-high. In a 2-quart saucepan, combine the stock, garlic, and remaining lemon juice. Bring to a simmer. Remove from the heat and whisk in the egg. Return the pan to the stovetop over low heat and, stirring constantly, cook until the sauce thickens (make sure it does not get too hot or the eggs will scramble). Set it in a warm spot on the stove.
• Grill the fish for 4 minutes per side, making sure not to burn the grape leaves.
• To serve, set one whole wrapped fish on a serving plate and top with the sauce.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

GRILLED RED SNAPPER RECIPE

Steps:

• Heat grill to medium heat.
• Blend roasted peppers, mayo, garlic and ground red pepper in blender until smooth. Transfer to bowl; stir in cilantro.
• Cut banana leaf into 4 pieces, each about 12 inches square; place 2 pieces on work surface, with sides slightly overlapping. Top with 1/4 cup pepper sauce, 1 fish fillet and additional 1/4 cup sauce. Wrap leaves around fish. Repeat with remaining leaves, fish and 1/2 cup of the remaining sauce.
• Tie wrapped fish with additional banana leaf strips to secure closure. Grill, covered, 15 min. or until fish flakes easily with fork, turning after 8 min. Serve with remaining sauce.

GULF COAST RED SNAPPER

Steps:

• Combine bacon fat, lemon juice, garlic, salt, pepper, brown sugar, and thyme together in a bowl. Spread a small amount of the bacon fat mixture in bottom of baking dish. Lay snapper fillets into baking dish; cover with remaining bacon fat mixture. Cover baking dish with plastic wrap and marinate in the refrigerator, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
• Remove plastic wrap from baking dish; add tomatoes, onions, and Worcestershire sauce.
• Bake in preheated oven until fish flakes easily with a fork, 40 to 60 minutes. Garnish with parsley.

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 STUFFED RED SNAPPER

Steps:

• Preheat coals in a covered grill to high heat.
• To Make Stuffing: Melt 2 tablespoons butter or margarine in a skillet. Add the bread crumbs. Saute and stir the mixture over medium-high heat till the bread crumbs are browned. Remove the bread crumbs to a mixing bowl.
• Melt 1 tablespoon butter or margarine in the skillet and saute the onions, celery and garlic until tender; add to bread crumbs in mixing bowl, then stir in shrimp, crab, parsley, salt and pepper and toss gently.
• Cut foil to form a double-thickness 18x12-inch rectangle. Lay the fish fillets on the double thickness of foil. Mound the stuffing on top of the fillets.
• Curl up the edges of the foil to form a tray. In a covered grill, arrange the preheated coals at either side of the grill. Test for medium heat above the center of the grill. Place the fish in foil in the center of the grill rack. Cover and grill for 20 to 25 minutes or just until the fish flakes easily.

PAN SEARED RED SNAPPER

Steps:

• Rinse snapper under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger.
• Heat a non-stick skillet over medium heat. Dip snapper fillets in marinade to coat both sides, and place in skillet. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.