Best Whole Grilled Snapper With South African Spices Fish Brai Recipes

Braai Spice Mix image

Provided by Food Network

Time 15m

Yield 1/2 cup

Number Of Ingredients 9

2 tablespoons ground coriander
2 tablespoons smoked paprika
2 teaspoons freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground allspice
1/2 teaspoon ground cayenne
1/2 teaspoon ground nutmeg
1 tablespoon dark brown sugar

Steps:

Combine the coriander, paprika, black pepper, garlic powder, onion powder, allspice, cayenne and nutmeg in a small skillet. Toast over medium-low heat, stirring occasionally, until lightly toasted and aromatic, 2 to 3 minutes. Let cool in the pan. Stir in the brown sugar. The spice mix will keep for several weeks in an airtight container in your pantry.

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 Snapper With South African Spices / Fish Brai image

Number Of Ingredients 12

1 snapper, , whole, bluefish, sea bass, or other large fish (3 1/2 to 4 pounds), cleaned and trimmed of fins, head and tail left on
salt and freshly ground black pepper, to taste
1 1/2 teaspoons cumin, ground
1 tablespoon curry powder
1 tablespoon paprika, hot or 1 to 2 teaspoons cayenne
3 tablespoons vegetable oil
3 tablespoons coconut milk, canned
2 tablespoons lemon juice, fresh
1 bunch scallion, both white and green parts, trimmed and finely chopped
5 cloves garlic, crushed
1 piece ginger (1/2 inch), fresh, peeled and thinly sliced
3/4 cup cilantro leaves, coarsely chopped, fresh

Steps:

1. Rinse the fish, inside and out, under cold running water, then drain and blot dry with paper towels. Make 4 diagonal slashes, to the bone, in each side of the fish. Season the fish, inside and out (including the side slashes), with salt and pepper. Place the fish in a roasting pan and set aside while you prepare the spice paste.2. Combine the cumin, curry powder, paprika, oil, coconut milk, lemon juice, scallions, garlic, ginger, and cilantro, 1 teaspoon salt, and 1/2 teaspoon pepper in a blender or food processor and process to a smooth paste. Taste for seasoning, adding salt and pepper as necessary the mixture should be highly seasoned. 3. Spoon half the mixture into the cavity and under the gills of the fish. Spread the remaining mixture over the outside of the fish, working it into the slashes in the sides of the fish. Cover and let marinate, in the refrigerator, for at least 3 hours, or, for a richer flavor, overnight.4. Set up the grill for indirect grilling and preheat to high.5. When ready to cook, oil the grill grate. Place the fish on the hot grate and cover the grill. Grill the fish until it breaks into firm flakes when pressed with a finger, 45 minutes to 1 hour.6. Using two long spatulas, carefully transfer the fish to a serving platter. At the table, fillet the fish and serve at once.Serves 4

Nutrition Facts : Nutritional Facts Serves