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We're flipping the script and marinating after grilling. Inspired by the technique called escabèche, where cooked fish and meat are preserved in an acidic mixture, we're cooking first, marinating second—in this case, fillets of snapper in limey fish sauce. Make sure to buy skin-on fillets: The skin not only protects the delicate fish from overcooking but also gets deliciously crispy on the grill.
- 3 Tbsp. plus ¼ cup extra-virgin olive oil, divided; plus more for grill
- 1 small shallot, thinly sliced into rings
- 4 Tbsp. fresh lime juice, divided
- ½ tsp. plus 1 Tbsp. light brown sugar
- Kosher salt, freshly ground pepper
- 4 skin-on red snapper fillets (about 5 oz. each)
- 8 oz. green beans, trimmed
- 2 Tbsp. crushed salted, dry-roasted peanuts
Prepare a grill for medium-high heat; lightly oil grate. Mix shallot, 1 Tbsp. lime juice, and ½ tsp. brown sugar in a small bowl to combine; season with salt and pepper. Set aside.
Pat fish dry with paper towels and season all over with salt and pepper. Toss green beans with 1 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Grill beans, turning often (be careful not to let them fall through the grate), until softened and charred in spots, about 2 minutes. (To keep the green beans from falling through the grate, place a wire rack crosswise on the grill to create smaller squares and extra insurance.) Transfer to a platter. Pat fish dry again and rub fillets with 2 Tbsp. oil. Gently place on grate, skin side down, and grill, undisturbed, until flesh is opaque except for the thickest part, 6–8 minutes. Carefully slide a thin metal spatula underneath fillet, trying not to tear skin, and turn over; grill 1 minute longer. Place, skin side up, on platter with green beans.
Whisk fish sauce, remaining ¼ cup oil, remaining 3 Tbsp. lime juice, and remaining 1 Tbsp. brown sugar in a small bowl until sugar is dissolved. Drizzle over fish and beans and scatter shallot mixture over. Let marinate at least 15 minutes and up to 2 hours. Cover and chill if holding longer than 30 minutes. Bring to room temperature before serving.
Top with peanuts just before serving.
Growing up in the small town of Terrace, B.C. my dad used to go fishing regularly.
He and his friends would go out ocean fishing once or twice a season and bring home everything from halibut, red snapper, ling cod, I even came home to an octopus in the kitchen sink once. My mom made a Portuguese soup with that octopus if I recall correctly.
Truth is we never knew what he was going to come home with but mom my was always ready for a fish feed.
Grilled Fish Tacos Recipe
We live in the land of Tacos in the central Texas area and this grilled fish was killer. The trick with peppers,slice lime and cilantro really worked. Will keep this recipe and tell only my close friends. Thanks
Another great recipe! Thank you Malcom for making me a grill master in the eyes of my family and friends.
I used frozen mahi-mahi filets from chain grocery store. Definitely want to do it again with a good piece of fresh fish.
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About Malcom Reed & HowToBBQRight.com
I’m Malcom Reed and these are my recipes. I spend my life cooking – mostly slow-smoked barbecue.
Every week I share a new recipe on my HowToBBQRight YouTube Channel. And I travel the country cooking in over 20 competition barbecue and World Steak Cookoff contests each year as Killer Hogs barbecue team.
Pescado a la Talla (Contramar's Signature Red and Green Grilled Red Snapper)
My family has two kinds of eaters: those who love chiles with wild abandon and those who really don’t. As you might be able to guess, the Mexican side likes their food hot the Italians, not so much. But for a close family, Pescado a la Talla is the perfect solution. In its traditional presentation, a whole red snapper is butterflied and split down the middle so that you can grill the fillets on both sides of the fish at once. Two different salsas—a mild green parsley one and my hotter red adobo—are painted onto the two sides of the fish. The cooked fish is brought to the table on one platter. Everyone shares the same meal, but the spice lovers don’t have to compromise and those who prefer things milder don’t have to suffer. Both sides of this fish are delicious, and it looks spectacular, too. This has become one of our most popular fuertes at Contramar, where the waiters gingerly remove the flesh from the bones at the table and serve it with warm tortillas and refried black beans.
If you don’t have a fishmonger who can butterfly a whole snapper for you, buy four fillets instead and cook two of them with the red sauce and two with the green, in a grill pan or on a grill. You want the grill marks because they sear the sauce into the flesh of the fish. Both sauces can be made a day ahead and stored in separate sealed containers in the refrigerator.
- 4 garlic cloves
- 2 cups / 40g parsley leaves
- ½ cup / 120ml safflower oil
- Pinch of ground cumin
- 1 tsp sea salt
- Safflower oil
- 1 whole red snapper, butterflied, or 4 (8 oz / 230g) boneless red snapper fillets, with skin on
- Sea salt
- 1 cup / 240ml Adobo de Chiles Rojos
- 1 recipe Salsa Roja Asada or another red salsa of your choosing
- 1 recipe Salsa Verde Cruda or another green salsa of your choosing
- 1 recipe Tortillas de Maiz, warmed
- 1 recipe Frijoles Refritos
- Additional salsa of your choosing
- Lime wedges
- To make the green sauce: Place the garlic, parsley, oil, cumin, and salt in the jar of a blender and puree until smooth.
- Once you are ready to cook your fish, heat a grill to medium or a grill pan over medium heat. Brush the cooking surface with oil so that the fish won’t stick.
- Clean your fish well, then pat it dry. Using a sharp knife, crosshatch the flesh on the diagonal, making cuts about 1⁄2 inch / 12mm deep and 1 inch / 2.5cm apart. Sprinkle with salt. If using fillets, spread two of them with 1⁄2 cup / 120ml of the red sauce each and the other two with 1⁄2 cup / 120ml of the green sauce, being careful to coat the entire surface and get the sauce into the crosshatched knife marks. If using a butterflied whole fish, spread the red sauce on one half of the fish and the green sauce on the other half, carefully covering the whole surface area and working the sauce into the knife marks.
- Grill the fish, skin-side down, until it’s almost cooked through, 7 to 10 minutes. Using a spatula, carefully flip it over and cook the flesh side until it has char marks and easily releases from the grill or pan. Place it flesh-side up on a platter or onto individual plates. Serve with the warm tortillas, a bowl of refried black beans, whatever salsa you wish, and wedges of lime.
Reprinted with permission from My Mexico City Kitchen: Recipes and Convictions by Gabriela Cámara and Malena Watrous, copyright © 2019. Published by Lorena Jones Books, an imprint of Penguin Random House.
Salt + Spine is the leading podcast on stories behind cookbooks, featuring in-depth interviews with cookbook authors.
Tasty Oven Grilled Red Snapper Recipe
Mouthwatering and Tasty Oven grilled red snapper marinated only with dry spices. The aroma is captivating and a quick recipe for sure. Enjoy with Family and friends..
1 Large Red Snapper, Scaled and Gutted.
2 tsp Garlic Powder.
2 tsp Ginger Powder.
2 tsp Seasoning Salt.
1½ tsp Coriander Seeds.
1 tsp 4 Peppercorn Blend(Or Blackpepper).
1 tsp Basil Leaves.
1 Cup Cooking Oil.
1 Maggi Cube.
2 tsp Paprika.
2 Tsp Cayenne Pepper.
2 tsp Italian Seasoning.
Check out my other grilled fish Recipes.
JUICY GRILLED WHOLE FISH with Fresh Spices.
How to fry FISH. IMPORTANT TIPS.
LEMON BUTTER OVEN GRILLED SALMON.
SHRIMP SCAMPI WITH SPAGHETTI.
OVEN GRILLED TILAPIA.
GARLIC BUTTER SHRIMPS.
The Best BBQ LOBSTER TAILS.
Video taken from the channel: Cooking With Claudy
Bite Into Some Delicious Facts About Grilled Red Snapper
Few people realize how delicious red snapper is and how easy it is to prepare. Plus, BBQ smoked red snapper will make your mouth water when paired with some pretty simple side dishes such as:
- Creamed clam
- Brussel sprouts
- Green beans with garlic and vinaigrette
- Potatoes — mashed, oven-roasted, boiled, etc.
- String beans with butter, Parmesan cheese and almond shavings
Red snapper is one of the Gulf of Mexico’s signature fish and possesses a formidable size. They can grow to be as much as 50 pounds in weight and 40 inches in length.
You’ll find the most gochujang varieties by swinging by an Asian market, but most well-stocked mainstream grocery stores, specialty stores, or organic markets also carry it. There’s always Amazon and online shops too.
Grilled Snapper with Tropical Fruit Salsa
For the Fish
4 (8-ounce) red snapper fillets or other firm, white-fleshed fish
1 teaspoon minced fresh ginger
1 teaspoon coarse ground black pepper
3 tablespoons extra-virgin olive oil
For The Salsa
2 – 3 fresh chiles of your choice (for mild I suggest Anaheim for hot, jalapeno, serrano, or padron. You can also add red pepper flakes for more heat.
2 tablespoons agave or dark brown sugar, or to taste
½ teaspoon salt, or to taste
1 teaspoon Rain’s Choice pure Vanilla Extract
For the Fish
Place the red snapper fillets in a shallow dish. In a small bowl, combine lime juice, ginger, pepper, and olive oil. Pour the mixture over the fish and let sit for 15 minutes.
Grill the fish over medium heat until the flesh is cooked through and opaque, about 4 minutes per side, depending on the size of the fish. Top with tropical fruit salsa and serve.
For The Salsa
In a medium-sized bowl, combine fruits with the green onion. Remove seeds and veins from chiles and mince. Add to fruit mixture along with the agave or brown sugar and chopped cilantro. Add salt, vanilla and lime juice. Taste and adjust seasonings.
Dominican Fried Red Snapper
This Dominican Fried Red Snapper is the best fish I have ever had in my entire life. And believe me I have had a lot of fish. Perfectly crispy on the outside and tender on the inside. Because we create some slits before seasoning, all that flavor will seep right in and boy is it going to be tasty!
When you buy the fish, make sure it is cleaned for you. I usually go to my local Asian market because they have a great selection and the fish are super fresh. They also clean the fish for me and cut it up if I want that. Many people eat the fish whole, like I do and others prefer the head cut off. That is something you can ask to be cut as well.
You must be careful while eating it because there are small bones and those can be easily missed. I actually love using my hands to eat it because I can feel the bones before putting the fish in my mouth.
And of course, we always eat a whole fish per person, especially if you buy smaller size snappers, which is also what I prefer. I love seeing the whole fish on my plate.