GRILLED RED SNAPPER WITH ROSEMARY HONEY GLAZE

Grilled Red Snapper with Rosemary Honey Glaze image

Number Of Ingredients 16

4 whole red snapper (1 1/4 to 1 1/2 pounds each) scaled adn gutted
4 large cloves garlic thinly sliced
4 small sprigs fresh rosemary
1/2 cup olive oil
1/4 cup Tommy Tang's Thai seasoning
1 cup virgin olive oil
2 tablespoons chopped garlic
1 teaspoon chopped serrano chile
1 teaspoon white pepper
1/2 cup honey
1/4 cup fresh lemon juice
2 tablespoons rice vinegar
2 tablespoons finely chopped rosemary fresh or dried
4 teaspoons Thai fish sauce
4 sprigs (6 inches) rosemary (garnish)
16 2-3 inch slices red bell peppers (garnish)

Steps:

Prepare barbecue grill or preheat oven to 400 F. Using poultry shears, trim fins from fish. Rinse fish with cold water and pat dry. Place garlic and rosemary sprigs inside each fish, dividing evenly. Coat fish with olive oil and Thai seasoning. Grill just until cooked through, about 7 to 9 minutes on each side, or bake 15 minutes. To test for doneness, careful cut into center of the fish with a small, thin knife. It should be cooked through but still very moist inside. Take are not to tear the fish when testing. Meanwhile, heat virgin olive oil in a medium skillet over medium heat. Add garlic and stir until lightly browned. Add Serrano chili and white pepper and stir 1 minute. Add honey, lemon juice, vinegar, rosemary, and fish sauce and bring to boil, stirring constantly. Cook until sauce is thickened to glaze consistency, about 3 minutes. Arrange fish on a platter and pour rosemary honey glaze over it. Garnish with rosemary sprigs and bell pepper slices and serve.

Nutrition Facts : Nutritional Facts Serves