MEXICAN RED SNAPPER

Mexican Red Snapper image

Number Of Ingredients 13

FOR THE VINAIGRETTE:
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lime juice
1 tablespoon finely chopped fresh cilantro
1 teaspoon minced garlic
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1/2 cup thinly sliced red onion
1/2 cup thinly sliced Anaheim chili
1/2 cup thinly sliced ripe tomato
2 to 2 1/2 pounds , whole red red snapper fillets, , scaled and gutted

Steps:

TO MAKE THE VINAIGRETTE: In a medium bowl whisk together the vinaigrette ingredients. In another medium bowl combine the onion, chiles, and tomatoes. Add half the vinaigrette, reserving the other half. Toss the vegetables to coat evenly. With a sharp knife, extend the cut in the belly of the fish from the head to the tail. Open the fish and make a second cut inside the cavity running along one side of the backbone and cutting the rib bones, without slicing through the skin on the other side. Fill the cavity of the fish with the dressed vegetables. Wind a piece of cotton string around the fish three or four times to close the cavity and tie it. Brush both sides of the fish with the reserved vinaigrette. Grill over Indirect Medium heat until the fish is opaque in the thickest part, 20 to 30 minutes. Brush the fish occasionally with the reserved vinaigrette during the last 5 minutes of grilling time. Carefully transfer the fish on a long spatula from the grill to a work surface. Cut off the head and tail with a sharp knife. Remove the string. Carefully make a cut lengthwise through the skin along the length of the backbone and slide the fillets off the bones. Add some vegetables to each serving. Serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves