Whole Grilled Local Snapper Recipes

WHOLE GRILLED LOCAL SNAPPER

Whole Grilled Local Snapper image

Provided by Food Network

Time 35m

Yield 6 servings

Number Of Ingredients 7

Ingredients

6 shoots green garlic
2 tablespoons fresh thyme leaves
1 tablespoon Meyer lemon peel, minced
3 tablespoons extra-virgin olive oil
2 tablespoons Meyer lemon juice
Salt and freshly ground white pepper, to taste
Three 1 1/2- to 2-pound whole red snappers, scaled and gutted

Steps:

Slice the tender portion of the green garlic thin and discard the tough stem ends. In a mortar and pestle, crush the sliced green garlic to puree, add the thyme leaves, the lemon peel, and olive oil and work into a paste. Add the juice and season with salt and pepper.
Slash the fish three times on both sides all the way to the bone and rub the marinade on the fish and season well. Grill over medium-low heat, turning half way through. Grilling time should take 15 to 20 minutes.

GRILLED WHOLE SNAPPER WITH ESCAROLE AND PRESERVED LEMONS

Grilled Whole Snapper with Escarole and Preserved Lemons image

This delicious grilled fish recipe is courtesy of chef Mike Price.

Provided by Martha Stewart

Categories Seafood Recipes

Number Of Ingredients 9

Ingredients

1/4 cup granulated sugar
Coarse salt and freshly ground black pepper
3 lemons
5 sprigs fresh thyme, plus 2 sprigs, leaves only
8 cloves garlic
4 whole red snapper (1 to 1 1/4 pounds), scaled, gutted, and fins removed
1 tablespoon extra-virgin olive oil
Spicy Escarole
Coarse sea salt

Steps:

In a small bowl, mix together sugar and 1/4 cup coarse salt. Cut 2 lemons in half crosswise, remove any visible seeds, and transfer to a small container. Add sugar and salt mixture and one sprig of thyme. Cover and refrigerate for at least 6 hours and up to 1 week.
Coarsely chop remaining lemon and 6 cloves of garlic and place in a medium bowl; toss to combine. Divide lemon and garlic mixture evenly and add to the cavity of each fish, along with 1 sprig of thyme; set aside.
Finely chop remaining 2 cloves garlic and thyme leaves. Add to a small bowl with olive oil; whisk to combine.
Preheat a grill pan over high heat. Brush fish with olive oil mixture and season with salt and pepper. Place fish on grill and cook, turning once, until the thick, fleshy part is firm to the touch, about 8 minutes per side, brushing occasionally with olive oil mixture.
Remove lemons from sugar and salt mixture. Brush off any excess sugar and salt and place on grill, flesh side down. Cook until lemons are charred. Remove fish and lemons from grill. Serve immediately with escarole and a sprinkling of sea salt.

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