Best Broiled Red Snapper With Tamarind Sauce Recipes

BROILED FISH WITH TARRAGON SAUCE

Steps:

• Place fish on a lightly greased 15x10x1-in. baking pan. Broil 4 in. from the heat for 8-10 minutes or until fish flakes easily with a fork., Meanwhile, in a small saucepan, whisk cornstarch and water until smooth. Stir in the honey, wine, lemon juice, garlic salt and lemon zest. Bring to a boil. Cook and stir for 3-5 minutes or until thickened. Remove from the heat; stir in tarragon. Serve with fish.

BROILED RED SNAPPER

Steps:

• Cream Roquefort, butter and sherry.
• Spread on fillets and broil until done or fish flakes easily with a fork.

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.

CRUMB-COATED RED SNAPPER

Steps:

• In a shallow bowl, combine the bread crumbs, cheese, lemon pepper and salt; add fillets, one at a time, and turn to coat., In a heavy skillet over medium heat, cook fillets in oil, in batches, until fish just begins to flake easily with a fork, 4-5 minutes on each side.

BBQ BROILED RED SNAPPER

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly coat with cooking spray.
• Combine mayonnaise, lemon juice, and barbeque sauce in a bowl.
• Place red snapper fillets on the prepared baking sheet and season with salt. Spread the mayonnaise mixture over the top of each fillet and sprinkle with cayenne pepper.
• Cook under the preheated broil until top is browned and bubbling and fish flakes easily with a fork, rotating the baking sheet if necessary, about 7 minutes.

BROILED RED SNAPPER WITH TAMARIND SAUCE

Steps:

• In a small bowl combine tamarind and water and let stand 10 minutes. With your fingers rub tamarind to dissolve in water. Pour mixture through a sieve into a small heavy saucepan, pressing hard on solids, and discard solids. Thinly slice shallots and mince garlic. Add shallots, garlic, cilantro roots, fish sauce, sugar, and salt to tamarind water and simmer, stirring occasionally, until slightly thickened, about 2 minutes. Keep sauce warm, covered. Sauce may be made 1 hour ahead and reheated before serving.
• Preheat broiler.
• Lightly brush rack of a small broiler pan with oil and on it arrange snapper fillets, skin sides down. Season fish with salt and broil 4 to 5 inches from heat until just cooked through, 7 to 8 minutes. While fish is broiling, thinly slice scallions and, wearing protective gloves, thinly slice chiles diagonally. Stir whole basil leaves into warm sauce just before serving.
• Transfer fish to a platter and pour tamarind sauce over it. Scatter scallions and chiles over fish and garnish with basil sprigs.