Best Grilled Whole Snapper With Escarole And Preserved Lemons Recipes

Grilled Stuffed Whole Snapper image

Provided by Kardea Brown

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Two 2-pound whole red snappers, cleaned
2 tablespoons tomato-chicken bouillon
Freshly ground black pepper
4 cloves garlic, minced
2 lemons, sliced
2 Roma tomatoes, sliced
12 sprigs fresh thyme
6 sprigs fresh rosemary
1 cup fresh parsley leaves and stems

Steps:

Preheat a grill to medium-high heat.
Rub the fish all over with the tomato bouillon, pepper and garlic. Stuff the fish cavities with the lemon slices, tomato slices and herbs. Add the fish to the grill and cook until the fish flakes easily with a fork, 6 to 7 minutes on each side. Transfer to a platter and serve.

Whole Grilled Local Snapper image

Provided by Food Network

Categories main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 7

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 Red Snapper image

Provided by Food Network

Number Of Ingredients 7

2-pound whole red snapper, cleaned and scaled
2 tablespoons olive oil
Juice of one lemon
2 teaspoons dried oregano
2 cloves garlic, minced
1 tablespoon parsley, chopped
Lemon wedges for garnish

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.

Preserved Lemon Dressing image

Provided by Martha Stewart

Yield Makes about 1 cup

Number Of Ingredients 5

1 lemon from Joan Nathan's Preserved Lemons
7 to 8 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper

Steps:

Rinse lemon in water, drain, and cut in half. Remove seeds and flesh from half of the lemon and chop rind into little pieces; set aside.
Remove seeds from remaining lemon half and add to the bowl of a food processor along with olive oil, cumin, coriander, and pepper; process until pureed. If dressing seems too thick, add water to reach desired consistency. Stir in preserved rind.