GRILLED WHOLE RED SNAPPER
Provided by Food Network
Number Of Ingredients 7
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.
GRILLED STUFFED WHOLE SNAPPER
If you're intimidated to cook a whole fish, don't be! Have your fishmonger clean the fish and all you have to do is stuff it and rub it with seasoning-it's really that easy!
Provided by Kardea Brown
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
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.
GRILLED SNAPPER VERA CRUZ
Steps:
- Brush the fish with olive oil, season with salt and pepper and grill for 2 minutes on each side. Remove and cover.
- Heat olive oil in a non-corrosive saute pan over medium-high heat, add onions and garlic and cook until soft. Add wine and reduce. Add tomatoes, green olives, capers and pepper, sugar and bay leaf and bring to a boil and cook until thickened. Reduce heat, add grilled fish and cook for 2 minutes.
GRILLED SNAPPER WITH CAPER SAUCE
The snapper in this recipe but if you prefer another for another fish, try mahi-mahi. It is a delicious firm, mild fish that won't fall apart on the grill.-Alaina Showalter, Clover, South Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a small food processor, combine the first six ingredients; cover and process until blended. Pour into a large resealable plastic bag. Add the fillets; seal bag and turn to coat. Refrigerate for 30 minutes., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fillets, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish flakes easily with a fork., Meanwhile, combine sauce ingredients in a small food processor. Cover and process until blended. Serve with fish.
Nutrition Facts : Calories 272 calories, Fat 12g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 435mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 34g protein. Diabetic Exchanges
GRILLED SPICED FISH
These moist flaky fillets provide a welcome change of pace at summer cookouts. Chris McBee of Xenia, Ohio peppers a savory herb rub with cayenne, then works it into the fish. Even steak lovers will be smacking their lips.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Spoon oil over fish. In a small bowl, combine the seasonings; sprinkle over fish and press into both sides. Cover and refrigerate for 30 minutes. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fillets, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish flakes with a fork.
Nutrition Facts : Calories 202 calories, Fat 6g fat (1g saturated fat), Cholesterol 60mg cholesterol, Sodium 664mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 34g protein. Diabetic Exchanges
WHOLE GRILLED SNAPPER WITH SOUTH AFRICAN SPICES / FISH BRAI
Number Of Ingredients 12
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
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