Best Grilled Red Snapper With Citrus Souscaille Recipes

Grilled Red Snapper with a Fresh Citrus Salad image

Provided by Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

2 whole fresh red snappers, gutted and cleaned
8 tablespoons olive oil
Kosher salt and freshly ground black pepper
8 cloves garlic
6 to 10 Scotch bonnet chile peppers
3 oranges, 1 juiced, 1 cut into segments, 1 thinly sliced
1 mango, chopped
1 red onion, sliced
1 papaya, chopped
2 lemons, 1 juiced, 1 thinly sliced
2 limes, 1 juiced, 1 thinly sliced
Bunch fresh cilantro, chopped
1 star fruit, thinly sliced, optional

Steps:

Preheat the grill to high heat.
Cut 3 thin slices into both sides of each fish. Drizzle both sides of the fish with 6 tablespoons of the olive oil, sprinkle with salt and black pepper, and put 4 cloves of the garlic into each fish cavity. Grill the fish until golden and browned, 3 to 5 minutes per side. Lower the heat to medium, throw the Scotch bonnet peppers on the grill, close the lid and continue cooking for 10 minutes.
Combine the orange segments, mango, onions and papaya in a large bowl. Add the remaining 2 tablespoons olive oil, the lemon juice, lime juice, orange juice, cilantro and some salt and black pepper. Mix together, and then transfer to a serving platter.
Gently place the fish over the citrus salad. Arrange the star fruit, if using, lemon slices, lime slices, orange slices and Scotch bonnet peppers on the platter and serve.

Grilled Red Snapper With Citrus Souscaille image

Provided by MarraMamba

Categories Caribbean

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 27

1 small onion, peeled and roughly chopped
1 small spring onion, roughly chopped
1 garlic clove
1/2 scotch bonnet chile, seeds and stems removed
2 teaspoons thyme, leaves only
2 teaspoons marjoram leaves
2 teaspoons chopped flat leaf parsley
1 tablespoon white wine vinegar
1 teaspoon Worcestershire sauce
1 small pinch ground cloves
1 pinch coarsely ground black peppercorns
1 tablespoon spices, paste (see above)
1 -2 lime, juice only
1 teaspoon caster sugar
1 tablespoon chopped parsley or 1 tablespoon caribbean celery leaves
1 tablespoon chopped coriander
1 tablespoon olive oil
2 limes, grated zest and juice, plus an extra squeeze of juice
2 garlic cloves
1 red pepper, finely chopped
2 spring onions, finely chopped
1 tablespoon chopped coriander or 1 tablespoon caribbean celery leaves
4 (175 g) red snapper, sea bream fillets or 400 g king prawns, shelled, deveined
1 teaspoon Madras curry powder
2 tablespoons olive oil
200 g cherry tomatoes, halved
1 teaspoon butter

Steps:

For the seasoning paste: Tip all the ingredients into a food processor and blend to a smooth paste. This paste tastes best if left for a few days to mature before using.
For the souscaille: combine one rounded tablespoon of the seasoning paste with the lime juice, sugar, celery leaves, coriander, red pepper and olive oil. Taste for seasoning - adding more sugar or lime juice if needed. Aim for a tart, tangy flavour.
For the fish or prawns: combine the lime rind and juice with the garlic, red pepper, spring onion and coriander and spoon over the fish or prawns and leave on one side for 5 minutes. Remove from its marinade and sprinkle with curry powder just before frying.
Heat the oil in a sturdy frying pan set over a medium heat and fry the fish for 3 minutes, skin side facing downwards. Flip the fillets over and cook for a further minute until it flakes easily. If you are using prawns, fry for 3-4 minutes, stirring all the time, over a moderate heat, until they have turned pink. Remove and set aside.
Tip the tomatoes into the same pan while still on the heat. Add the butter and sharpen with a squeeze of lime.
Spoon a dollop of souscaille sauce over the fish and serve any extra on the side. Accompany with the warmed tomatoes.

Nutrition Facts : Calories 333.2, Fat 13.9, SaturatedFat 2.6, Cholesterol 67.3, Sodium 142.5, Carbohydrate 15.7, Fiber 3.9, Sugar 6.6, Protein 38