Mesquite Smoked Caribbean Style Whole Red Snapper Recipes

MESQUITE-SMOKED CARIBBEAN STYLE WHOLE RED SNAPPER

Steps:

• Make 4 or 5 deep diagonal cuts into the flesh of the fish on both sides of the fish.
• Season the snapper both inside and out with the salt and black pepper.
• In a mixing bowl, combine the red pepper, yellow pepper, onion, and cilantro, set aside.
• Place the snapper in a large casserole dish.
• Stuff the cavity of the fish with the pepper/onion mixture.
• In a small bowl mix the ginger, garlic, and the Scotch bonnet pepper, rub this mixture all over the fish being sure to rub the cavity and the slits on either side.
• In a separate mixing bowl combine the coconut milk, rum, lime juice, sugar and olive oil.
• Pour this mixture over the snapper and wrap with plastic.
• Refrigerate and let marinade for 2 hours before smoking.
• Be sure to turn the fish 3 times during the marinating period.
• Set-up the grill using an indirect cooking method (the coals are pushed to the sides of the grill and the fish cooks in the center of the coals), and sprinkle the Mesquite wood chips over top the charcoals.
• Place the marinated snapper in a fish basket and place the basket on the grill.
• Cover the grill and let the fish cook for 45 minutes to 1 hour, or until the flesh flakes and breaks away from the bone.

CAJUN RED SNAPPER

Steps:

• On a large piece of wax paper, mix together paprika, cayenne pepper, black pepper, onion powder, thyme, basil, garlic powder, and oregano.
• In a small saucepan, over medium heat, melt butter or margarine with oil.
• Brush both sides of the snapper filets with the butter mixture, reserve the remaining butter mixture.
• Coat both sides of the filets with the seasoning-mixture.
• Heat a large cast-iron skillet over high heat until a drop of water sizzles on it.
• Drizzle half of the remaining butter-oil mixture on one side of fish fillets.
• Place fillets butter side down in pan.
• Cook over a high heat until the fish is deeply browned, about 5 minutes.
• Drizzle remaining butter-mixture over the fish and flip the fish over.
• Cook until fish is browned and flakes when tested with a fork, about 5 minutes more.
• Season to taste with salt.

GRILLED SPANISH-STYLE SNAPPER

Steps:

• Preheat grill pan to med-hi heat.
• Drizzle fish with olive oil.
• Combine spices in a small bowl.
• Rub fish with spice mixture.
• Cook fish 5 minutes skin side down first.
• Turn fish and cook 5-6 minutes longer.
• Combine salsa ingredients in a small bowl and allow it to marinate until ready to serve.
• Serve with sangria.
• Top fish with salsa.

WHOLE RED SNAPPER IN SZECHUAN HOT SAUCE

Steps:

• Rub the fish with soy sauce and dry wine mixture.
• Let the fish fillets marinated in the refrigerator for about 15 minutes.
• Heat oil in a large skillet, saute the fish fillets for about 3 minutes on each side.
• Remove the fillets, add garlic, green onion, ginger, chili bean sauce, tomato paste, sugar, vinegar and water.
• Bring the mixture to a boil before adding the fish fillets back to the skillet.
• Braise the fish in the sauce for about 4 to 5 minutes.
• Mix the cornstarch with 2 tsp of water, stir in the sauce and cook for another minute.
• Sprinkle with sesame oil (optional) and serve immediately with steamed rice and your favorite steamed vegetables.

FLORIDA RED SNAPPER

Steps:

• Thaw fillets if frozen.
• Cut fish into 6 portions.
• Place in a single layer, skin side down, in a well-greased baking dish, 12x8x2 inches.
• Combine onion, orange and lemon juice, ornage rind, and salt.
• Pour over fish; cover and place in refrigerator to marinate 30 minutes.
• Sprinkle fish with nutmeg and pepper.
• Bake in a moderate oven, 350F, for 25 to 30 minutes or until fish flakes easily when tested with fork.

ROASTED RED SNAPPER

Steps:

• Preheat oven 450.
• Cut fish into 4 serving size portions.
• Combine undrained tomatoes, green onions, celery, lemon juice, and oregano in a large skillet. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until most of the liquid has evaporated.
• Spray a 2 quart rectangular baking dish with cooking spray.
• Place fish in baking dish, turning under any thin edges.
• Sprinkle with the pepper and coriander.
• Bake for 8 to 10 minutes or until fish flakes easily with a fork.
• Transfer fish to individual serving plates.
• Spoon sauce over fish.
• Sprinkle feta cheese and olives over fish.