GRILLED WHOLE SNAPPER RECIPE - QUICK FROM SCRATCH ITALIAN ...
Cover the grill while you're cooking the fish to keep the flesh moist and to prevent flare-ups that would burn the bread crumbs. We like to use a grill basket, which helps prevent sticking, but you can cook the fish directly on the grill. Just be sure it's impeccably clean, and turn the fish carefully so you don't lose the crust. Slideshow: Grilled Fish
Provided by Food & Wine
Yield 4
Number Of Ingredients 7
Steps:
- Light the grill. Rinse the fish; dry the surfaces and cavities thoroughly. Cut shallow incisions in a crisscross pattern, about 1 inch apart, in each side of both fish. Season each fish cavity with 1/8 teaspoon of the salt. Put a rosemary sprig in each cavity or rub with 1/2 teaspoon dried rosemary. Rub the surface of both fish using 2 tablespoons of the oil, the garlic, the chopped fresh or remaining 1 teaspoon dried rosemary, and the remaining 3/4 teaspoon salt. Sprinkle the bread crumbs on both sides of each fish. Drizzle both sides with the remaining tablespoon oil.
- Put the fish in a grill basket or onto a very clean grill rack. Cook over moderately high heat for 7 minutes. Turn and grill until golden and just done, about 7 minutes longer. Remove the fish carefully so it doesn't stick.
- Serve the fish on a platter. Run a knife between the flesh and the bones and lift off the fillet. Turn the fish over and repeat. Repeat with the other fish. Pass lemon wedges.
GRILLED WHOLE RED SNAPPER RECIPE - GRACE PARISI | FOOD & WINE
For one whole cleaned and scaled 3-pound red snapper. More Healthy Fish Recipes
Provided by Grace Parisi
Total Time 30 minutes
Yield 4
Number Of Ingredients 18
Steps:
- Pick your favorite flavor combination (Asian, Mediterranean or Caribbean, at left).
- Choose one of the flavor combinations and chop all of the ingredients except the oil together with a large pinch of salt. Transfer the paste to a small bowl and stir in the oil. Make 5 parallel 3-inch-long slashes on each side of the snapper, slicing almost through to the bone. Lightly season the fish with salt and fill the slashes with the paste. Rub the fish all over with canola oil.
- Light a grill and oil a grill basket that's large enough to hold the fish. Set the fish in the basket and grill over moderate heat, turning once, until the flesh just flakes with a fork, about 20 minutes. Carefully remove the fish from the basket and transfer to a platter. Using 2 forks, lift the fillets off the bones and serve.
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GRILLED WHOLE SNAPPER RECIPE | MYRECIPES
From myrecipes.com
- Wine Recommendation: Snapper is a delicate fish, and though grilling adds some stronger flavors, you'll be best off with a fairly neutral but crisp white. Orvieto Classico strikes the perfect balance.
GRILLED WHOLE SNAPPER RECIPE | MYRECIPES
From myrecipes.com
- Wine Recommendation: Snapper is a delicate fish, and though grilling adds some stronger flavors, you'll be best off with a fairly neutral but crisp white. Orvieto Classico strikes the perfect balance.
GRILLED WHOLE RED SNAPPER WITH SEA SALT AND FRESH OREGANO ...
Reviews 5
Total Time 35 minutes
Category main-dish
Cuisine european
- For the relish: Combine the olives, feta and lemon juice in a bowl, add the olive oil and season with salt and pepper. Carefully fold the ingredients together.
WHOLE SNAPPER ROASTED WITH HERBS AND POTATO RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 30 minutes
Category Main-course
PREHEAT OVEN to 220°C.
LIGHTLY SCORE the skin of the fish; don't cut too deep into the flesh.
ARRANGE FISH and potatoes over two large baking trays. Season fish cavities with salt and pepper to taste, then fill with the tomatoes, half the lemon slices, and a little each of the garlic, rosemary, thyme and sage leaves. Scatter bay leaves and the remaining lemon slices, garlic, rosemary, thyme, and sage over the fish and potatoes. Drizzle with oil and season to taste with salt and pepper.
ROAST FISH until the skin is crisp and the flesh is just cooked through, about 20 minutes. The potatoes should be crispy-brown and cooked through. Allow to rest for 5 minutes before serving.
TIP: To see if a whole fish is "done", check the neck: the flesh should come away easily from the bones. Be careful not to overcook it.
Photography William Meppem; Jennifer Soo Styling Hannah Meppem Food preparation Nick Banbury
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