Grilled Red Snapper With Strawberry Avocado Salsa Recipes

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GRILLED RED SNAPPER WITH TROPICAL FRUIT SALSA



Grilled Red Snapper with Tropical Fruit Salsa image

Provided by Food Network

Categories     main-dish

Time 33m

Yield 4 servings

Number Of Ingredients 6

4 (8-ounce) red snapper fillets
2 limes, juiced
1 teaspoon minced fresh ginger
1 teaspoon coarse ground black pepper
3 tablespoons extra-virgin olive oil
1 1/4 cups tropical fruit salsa

Steps:

  • Preheat a grill.
  • Place the red snapper fillets in a shallow dish and reserve. 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.

RED SNAPPER WITH MANGO SALSA



Red Snapper With Mango Salsa image

A different, wonderful flavor for a firm, white fish. You can use red snapper, grouper or trigger fish. The mango salsa is excellent with chicken as well.

Provided by breezermom

Categories     < 30 Mins

Time 22m

Yield 4 serving(s)

Number Of Ingredients 19

1 lb fresh red snapper
1 tablespoon lime juice
1 tablespoon water
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon pepper
1 medium lime, cut into wedges
1 mango, peeled, seeded and chopped
1 medium red sweet bell pepper
1/4 cup green onion, thinly sliced
1 hot green chili pepper, seeded and chopped
3 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon vinegar
1/2 teaspoon lime peel, finely shredded
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cut fish into 4 serving size portions. Measure the thickness of the fish. Brush with a mixture of 1 tbsp lime juice and water.
  • In a bowl, combine paprika, salt, ginger, allspice and pepper. Rub onto fish.
  • Arrange fish in a shallow baking pan. Bake uncovered at 425 degrees until fish flakes easitly when tested with a fork. Allow 4 to 6 minutes for each 1/2 inch of thickness.
  • To serve, brush fish with pan juices and serve with mango salsa and garnish with lime slices.
  • Mango Salsa:.
  • Combine mango, 1 red bell pepper, green onions, hot chili pepper, olive oil, 2 tbsp lime juice, vinegar, lime peel, 1/4 tsp salt and pepper.

Nutrition Facts : Calories 280.9, Fat 12.2, SaturatedFat 1.8, Cholesterol 42.1, Sodium 514.1, Carbohydrate 19.3, Fiber 3.1, Sugar 14, Protein 24.9

GRILLED JERK-RUBBED SNAPPER WITH AVOCADO SALSA



Grilled Jerk-rubbed Snapper with Avocado Salsa image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 23

4 (1 1/4 pound) yellowtail snappers, scaled, trimmed, and eviscerated
Jerk Marinade, recipe follows
Avocado Salsa, recipe follows
1 bunch thyme, picked and chopped
1 bunch cilantro, leaves only, chopped
1 bunch Italian parsley, leaves only, chopped
2 allspice berries
2 cloves
Pinch cinnamon
1 Scotch bonnet pepper
4 cloves garlic
2 inches fresh ginger, peeled and chopped
1 bunch scallions, chopped
1/4 cup olive oil
1/4 cup red wine vinegar
1 tablespoon lime juice
2 to 3 Haas avocados, peeled, seeded, and chopped
4 limes, juiced
1 round, ripe tomato, chopped
1 bunch cilantro, chopped
1 jalapeno, seeded and minced
1/4 cup olive oil
Salt and pepper

Steps:

  • Coat each snapper with 1/4 cup jerk marinade
  • Place on a hot, clean grill. Cook for 8 to 10 minutes on each side. Serve with the Avocado Salsa.
  • Puree all ingredients in a blender until smooth. Reserve.
  • Combine all ingredients together and spoon over snapper when they are cooked.

GRILLED RED SNAPPER WITH CITRUS SOUSCAILLE



Grilled Red Snapper With Citrus Souscaille image

Jonathon deardon and gary rhodes made this on his show. Looks delightful, a souscaille is a salsa. He also gives the option of using shrimp

Provided by MarraMamba

Categories     Caribbean

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 27

1 small onion, peeled and roughly chopped
1 small spring onion, roughly chopped
1 garlic clove
1/2 scotch bonnet chile, seeds and stems removed
2 teaspoons thyme, leaves only
2 teaspoons marjoram leaves
2 teaspoons chopped flat leaf parsley
1 tablespoon white wine vinegar
1 teaspoon Worcestershire sauce
1 small pinch ground cloves
1 pinch coarsely ground black peppercorns
1 tablespoon spices, paste (see above)
1 -2 lime, juice only
1 teaspoon caster sugar
1 tablespoon chopped parsley or 1 tablespoon caribbean celery leaves
1 tablespoon chopped coriander
1 tablespoon olive oil
2 limes, grated zest and juice, plus an extra squeeze of juice
2 garlic cloves
1 red pepper, finely chopped
2 spring onions, finely chopped
1 tablespoon chopped coriander or 1 tablespoon caribbean celery leaves
4 (175 g) red snapper, sea bream fillets or 400 g king prawns, shelled, deveined
1 teaspoon Madras curry powder
2 tablespoons olive oil
200 g cherry tomatoes, halved
1 teaspoon butter

Steps:

  • For the seasoning paste: Tip all the ingredients into a food processor and blend to a smooth paste. This paste tastes best if left for a few days to mature before using.
  • For the souscaille: combine one rounded tablespoon of the seasoning paste with the lime juice, sugar, celery leaves, coriander, red pepper and olive oil. Taste for seasoning - adding more sugar or lime juice if needed. Aim for a tart, tangy flavour.
  • For the fish or prawns: combine the lime rind and juice with the garlic, red pepper, spring onion and coriander and spoon over the fish or prawns and leave on one side for 5 minutes. Remove from its marinade and sprinkle with curry powder just before frying.
  • Heat the oil in a sturdy frying pan set over a medium heat and fry the fish for 3 minutes, skin side facing downwards. Flip the fillets over and cook for a further minute until it flakes easily. If you are using prawns, fry for 3-4 minutes, stirring all the time, over a moderate heat, until they have turned pink. Remove and set aside.
  • Tip the tomatoes into the same pan while still on the heat. Add the butter and sharpen with a squeeze of lime.
  • Spoon a dollop of souscaille sauce over the fish and serve any extra on the side. Accompany with the warmed tomatoes.

Nutrition Facts : Calories 333.2, Fat 13.9, SaturatedFat 2.6, Cholesterol 67.3, Sodium 142.5, Carbohydrate 15.7, Fiber 3.9, Sugar 6.6, Protein 38

CHIPOTLE GRILLED PORK TENDERLOIN W/ STRAWBERRY-AVOCADO SALSA



Chipotle Grilled Pork Tenderloin W/ Strawberry-Avocado Salsa image

Make and share this Chipotle Grilled Pork Tenderloin W/ Strawberry-Avocado Salsa recipe from Food.com.

Provided by Please Delete

Categories     Pork

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 tablespoons minced chipotle chiles in adobo
2 tablespoons fresh lime juice
3/4 cup sliced onion
2 garlic cloves, crushed
1 1/2 lbs pork tenderloin
1/2 teaspoon salt
cooking spray
1 quart fresh strawberries, rinsed hulled and quartered
2/3 cup of peeled and chopped avocado (about 1/2 large)
2 tablespoons thinnly sliced scallions
2 tablespoons of chopped fresh cilantro
2 tablespoons fresh lime juice
1/4 teaspoon salt

Steps:

  • For the Tenderloin:.
  • In a large ziplock bag combine chipotle chiles, lime juice, onion and garlic. Add pork, then seal and marinate in the refrigerator for two hours, turning bag occasionally.
  • When ready to cook, preheat gas grill to high.
  • Lightly coat the rack with cooking spray.
  • Remove pork from bag and discard marinade. Sprinkle the pork evenly with salt.
  • Place pork on on the rack and grill over indirect heat, turning occasionally for 20 minutes or until inside core temp of 150 degrees.
  • Remove from heat and let stand for 10 minutes.
  • Slice crosswise.
  • For the Salsa:.
  • In a medium bowl, combine the strawberries, avocado, scallions, cilantro, lime juice and salt.
  • Toss gently.
  • Serve immediately with the sliced pork.

GRILLED RED SNAPPER WITH STRAWBERRY AVOCADO SALSA



Grilled Red Snapper With Strawberry Avocado Salsa image

Sweet fresh strawberries and lucscious avocado provide a nice balance to tange jalapeno pepper, red onion, cilantro and lime. We love red snapper, but salmon, swordfish, or tuna filets works equally well here. Scoop up any extra salsa with tortilla chips. (Taken from www.wholefoodsmarkets.com)

Provided by Peggy L.

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

1 jalapeno pepper, stemed, seeded, and chopped
2 cups strawberries, finely chopped
1/4 cup red onion, finely chopped
2 tablespoons cilantro, fresh finely chopped
1 teaspoon lime juice, fresh
1/4 teaspoon sugar
1/4 teaspoon salt (to taste)
1 avocado, ripe diced
4 (6 -8 ounce) red snapper fillets, 6 to 8 oz, with skin
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1 1/2 tablespoons lime zest, fresh, finely grated

Steps:

  • Wearing rubber gloves, remove stems, seeds, and ribs from the jalapeno, then finely chop.
  • In a bowl stire together jalapeno, strawberries, onion, cilantro, lime juice, sugar, salt, and avocado.
  • Preheat grill.
  • Pat fish dry, then arrange, skin sides up, in one layer on platter.
  • Brush both sides of fish with the oil and sprinkle with salt and lime zest.
  • Grill fish, skin side down, without turnning until just cooked through, 8 to 10 minutes.
  • Transfer fish, skin sides up with a metal spatula to a platter.
  • Carefully remove skin.
  • Serve with Strawberry avocado salsa.
  • Cooking note: Salsa may be made several hours ahead and chilled, covered. If making ahead wait to add the sugar, salt and avocado until ready to serve.

Nutrition Facts : Calories 357.1, Fat 13.9, SaturatedFat 2.2, Cholesterol 79.8, Sodium 537.9, Carbohydrate 11.4, Fiber 5.1, Sugar 4.7, Protein 46.3

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