Whole Grilled Snapper With South African Spices Fish Brai Recipes

CARIBBEAN GRILLED WHOLE RED SNAPPER

Steps:

• Make three-four diagonal cuts in each side of the fish, all the way right through the bone. Season fish with salt, pepper, and squeeze some lemon over it. Set aside.
• In a small bowl, mix all the ingredients (white pepper, allspice, minced garlic, ginger, paprika, thyme, basil or parsley, chicken bouillon, and oil ) to make the marinade for fish.
• Pour the marinade over the fish, and gently flip them back and forth until coated inside and out. Let it marinate in the fridge for up to 24 hours.

GRILLED SNAPPER VERA CRUZ

Steps:

• Brush the fish with olive oil, season with salt and pepper and grill for 2 minutes on each side. Remove and cover.
• Heat olive oil in a non-corrosive saute pan over medium-high heat, add onions and garlic and cook until soft. Add wine and reduce. Add tomatoes, green olives, capers and pepper, sugar and bay leaf and bring to a boil and cook until thickened. Reduce heat, add grilled fish and cook for 2 minutes.

GRILLED WHOLE RED SNAPPER

Steps:

• Mix all ingredients and brush on both exterior and cavity of fish. Place on a hot grill and cook for 4 to 5 minutes a side or until done. Debone and sprinkle parsley on filets. Serve with lemon wedges.

WHOLE SNAPPER WITH BALINESE SPICES

Steps:

• Preheat oven to 375 degrees. Heat 2 tablespoons oil in a large skillet over high heat. Add shallot, and, stirring constantly, add ginger, garlic, lemon grass, lime leaves, Thai chile, curry leaves, and coconut. Continue stirring until the mixture is fragrant and coconut is beginning to dry out, 3 to 5 minutes. Remove from heat, and let stand until cool.
• Fill the belly of the fish with three-quarters of the stuffing. Use a long wooden skewer to hold the belly of the fish closed. Heat remaining 1/2 cup oil in a large skillet over high heat. Add snapper to pan, and cook until the skin is crisp and brown, about 3 minutes per side. Very carefully pour off oil from pan. Transfer fish to oven until cooked through, about 10 minutes.
• Meanwhile, heat remaining stuffing in a small saucepan over medium heat. Stir in coconut milk, and heat through.
• Transfer cooked fish to a serving platter. Strain sauce through a fine sieve directly over the fish. Season with lime juice, and garnish with scallion greens and cilantro.

GRILLED SPICED SNAPPER WITH MANGO AND RED ONION SALAD RECIPE

Steps:

• Place fish on a cutting board and pat dry thoroughly with paper towels. With a sharp knife, make slashes crosswise on a diagonal along the body every 2" on both sides, cutting all the way down to the bones. Season fish generously inside and out with salt. Coat fish with spice mix, packing on more if needed (it should cover the entire fish, head to tail). Let sit at room temperature 20 minutes.
• Meanwhile, prepare a grill for medium-high heat. Clean and oil grate.
• Drizzle both sides of fish with remaining 1/3 cup vegetable oil to coat. Grill fish undisturbed, 10 minutes. Lift up slightly from one edge to see if skin is puffed and lightly charred and easily releases from grate. If not quite ready, leave alone for another minute or so and try again. Once it is ready, gently slide 2 large metal spatulas underneath and turn over. Grill fish until the other side is lightly charred and skin is puffed, 8-12 minutes, depending on the size of the fish. Transfer to a platter.
• Toss mango, onion, cilantro, lime juice, and a big pinch of salt in a medium bowl. Drizzle with a bit of olive oil and toss again to coat. Scatter mango salad over fish and serve with lime wedges for squeezing over.

BAHAMIAN-STYLE WHOLE GRILLED SNAPPER

Steps:

• 1. Rinse the fish, inside and out, under cold running water, then drain and blot dry with paper towels. Make 4 or 5 diagonal slashes, to the bone, in each side of the fish. Set the fish aside.2. Thinly slice 2 of the chiles cut the other chile lengthwise in half. Cut one of the limes in half lengthwise, then into thin crosswise slices. Cut the second lime in half crosswise. Juice the remaining limes.3. Rub the fish all over with the cut chile and lime. Sprinkle salt and pepper in the cavity and into the slashes in the sides of the fish. Place a slice each of chile, lime, ginger, and garlic in each slit and under each gill, then place the remaining slices in the cavity. Place the fish on the banana leaf or foil on a large platter. Pour the lime juice over the fish and season again with salt and pepper, then drizzle with oil, if using. Cover and let the fish marinate, in the refrigerator, for 30 minutes or so while you preheat the grill.4. Set up the grill for indirect cooking and preheat to high.5. When ready to cook, place the fish, on its banana leaf, in the center of the grill away from the heat. Cover the grill, and cook the fish until the flesh breaks into firm flakes when pressed with a finger, 1 to 1 1/2 hours. If using a charcoal grill, you'll need to add 10 to 12 fresh coals after 1 hour.6. Using two long spatulas, carefully transfer the fish to a serving platter. At the table, fillet the fish.Serves 4

JAMAICAN FRIED SNAPPER

Steps:

• Pat the fish dry and cut 3 small slits on each side of the fish. Season both sides with salt and pepper.
• Heat 1 quart oil in a large skillet over medium-high heat until smoking. Carefully place the fish in the pan and fry until browned and crisp, about 5 minutes per side. Remove fish and place on a paper towel-lined plate.
• Heat 1 teaspoon oil in a large skillet over medium-high heat. Stir onion, garlic and carrot into the pan; cook and stir 1 to 2 minutes. Add thyme, allspice, habanero pepper, vinegar, water, salt, and sugar and continue cooking until onions have softened and liquid has reduced, about 5 minutes.
• Serve fish topped with onion mixture spooned over the top.

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.

CHARCOAL-GRILLED BLACKENED RED SNAPPER

Steps:

• Combine paprika, onion powder, garlic powder, coriander, salt, and peppers in small bowl. Melt butter in 10-inch skillet over medium heat. When foaming subsides, stir in spice mixture. Cook, stirring frequently, until fragrant and spices turn dark rust color, 2 to 3 minutes. Transfer mixture to pie plate and cool, stirring occasionally, to room temperature, about 10 minutes. Once cooled, use fork to break up any large clumps.
• Light large chimney starter filled two-thirds with charcoal (4 quarts, or about 65 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, 15 to 20 minutes. Build modified two-level fire by arranging coals to cover one half of grill. Position cooking grate over coals, place large disposable roasting pan on grate directly over coals, cover grill, and heat grate until hot, about 5 minutes. Remove roasting pan and scrape grate clean with grill brush. Grill is ready when coals are hot (you can hold your hand 5 inches above grate for 2 to 3 seconds).
• Meanwhile, pat fillets dry on both sides with paper towels. Using sharp knife, make shallow diagonal slashes every inch along skin side of fish, being careful not to cut into flesh. Place fillets skin side up on rimmed baking sheet or large plate. Using fingers, rub spice mixture in thin, even layer on top and side of fish. Flip fillets over and repeat on other side (you should use all of the spice mixture). Refrigerate until needed.
• Lightly dip wad of paper towels in oil; holding wad with tongs, wipe cooking grate. Place fish perpendicular to grill grates, skin side down, on hot side of grill. Grill, uncovered, until very dark brown and skin is crisp, 3 to 4 minutes. Using thin metal spatula, carefully flip fish and continue to grill until dark brown and beginning to flake, and center is opaque but still moist, about 5 minutes longer. Serve immediately.