CREOLE MARINATED GRILLED RED SNAPPER
Steps:
- Combine the onions and garlic. Whisk together the remaining ingredients and pour 1/2 marinade over fish with onions and garlic. Let fish marinate in the refrigerator for at least 4 hours. Grill fish on both sides for about 7 minutes. Warm remaining marinade and serve over cooked fish.
GRILLED RED SNAPPER WITH LEMON CHIVE SAUCE
This dish has always been my favorite, easy to make and easy to get the ingredients. It can be served with pita bread, salad, or steamed rice, but I prefer it with steamed rice. Passed down from mum to me as a family delicacy.
Provided by ELevo
Time 30m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 159.5 calories, Carbohydrate 3.9 g, Cholesterol 49.3 mg, Fat 4.6 g, Fiber 1.1 g, Protein 24.9 g, SaturatedFat 2.2 g, Sodium 544.8 mg, Sugar 2.1 g
CEVICHE OF RED SNAPPER
Categories Appetizer Marinate Cocktail Party Dinner Lunch Snapper Spring Summer Shower Healthy Engagement Party Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 appetizer servings
Number Of Ingredients 11
Steps:
- Cut the snapper into small dice or strips.
- Combine the lime juice, olive oil, jalapeño, garlic, salt, and pepper in a bowl and whisk to blend well. Add the snapper and toss to coat evenly. Cover and refrigerate for at least 8 hours or up to overnight.
- As close as possible to the time you wish to serve the ceviche, prepare the other vegetables. Peel and seed the tomatoes and cut into neat dice or julienne. Cut the red onion into very thin slices and separate the slices into rings. Cut the green onion, white and green parts, very thinly on the bias.
- Fold the cilantro into the ceviche and mound it on a chilled platter or individual plates. Scatter the tomato, red onion, and green onion on top of the ceviche.
CEVICHE SKEWERS
This recipe is a terrific item as an hors d'oeuvre or appetizer. We have used it several times at wine tastings and parties, and have always gotten rave reviews. (We had a European instructing chef at our culinary school/alma mater tell us that "Americans usually don't know how to do fish, but this is excellent.") We have paired it with Oregon Riesling and pinot gris/grigio
Provided by Rare Affaire
Categories South American
Time 5h
Yield 50-64 skewers
Number Of Ingredients 10
Steps:
- In a glass bowl, mix lime juice, pineapple juice, and rice vinegar.
- Add shallot, jalapeno, cilantro, and cayenne.
- Place fish, onion, and grape tomato halves in a heavy ziplock storage bag. Note: the recipe was created for red snapper, but tilapia, small bay scallops, or small peeled and deveined shrimp can all be used in place of the snapper.
- Pour marinade over fish, tomatoes, and onions. Squeeze air out of bag and seal. Refrigerate 4 hours, turning the bag over every 30 minutes.
- Skewer a piece of fish, one tomato half, and one piece of red onion on a small skewer or toothpick. (DO NOT use the colored variety as these will bleed into your fish, and trust me, blue is not an attractive color on snapper).
- Serve chilled.
Nutrition Facts : Calories 21, Fat 0.3, SaturatedFat 0.1, Cholesterol 6.7, Sodium 12.1, Carbohydrate 0.7, Fiber 0.1, Sugar 0.4, Protein 3.8
GRILLED STUFFED RED SNAPPER
You can either stuff the fish with the seafood filling or simplify this recipe for yourself by spooning the stuffing on top of each fish fillet.
Provided by MARBALET
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 50m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 258.4 calories, Carbohydrate 10.6 g, Cholesterol 107 mg, Fat 8.4 g, Fiber 0.8 g, Protein 33.1 g, SaturatedFat 4.2 g, Sodium 355.5 mg, Sugar 1 g
GRILLED RED SNAPPER RECIPE
Impress guests at dinnertime with this Grilled Red Snapper Recipe. With roasted red pepper sauce, this Grilled Red Snapper Recipe is sure to be a hit with family and friends.
Provided by My Food and Family
Categories Fish
Time 25m
Yield 6 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 290, Fat 15 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 31 g
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