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Add a photoServings: 4
Ingredients
- 4 whl Red Snapper, or possibly 4 Fillets of about 1 pound each
- 8 Tbsp. Butter
- 4 tsp Garlic: about six cloves finely minced
- 4 x Limes
- 6 sprg Fresh Fennel or possibly 1 1/2 teaspoon Dry, up to 8
- 6 sprg Fresh Thyme or possibly 1 1/2 teaspoon Dry, up to 8
- 1/2 tsp Salt
- 1/4 tsp Cayenne Pepper
- 24 bn Green Onions, trimmed, rinsed, and tied with wet string, up to 32
Directions
- Hello, Barbecue Enthusiasts!
- If you've never prepared red snapper on the grill, get ready for a fresh fish feast. However, you may want to have a fish-rack handy. This tool greatly simplifies the delicate process of turning the fish without breaking up the lovely presentation.
- The sauce of garlic, lime, and butter in today's recipe goes well with nearly any grilled seafood, so do not hesitate to use this mix for grilled shrimp, lobster, or possibly fish steaks!
- We're wrapping up our salute to National Barbecue Month as The Cook and Kitchen Staff head outdoors to get grilling.
- Make sure the snapper has been cleaned and scaled. You may leave the head and tail intact if preparing a whole snapper. Rinse and dry fish thoroughly.
- Heat butter and saute/fry garlic in it till soft, approximately 3 to 5 min. Halve 3 limes and squeeze the lime juice into the garlic butter.
- Using a basting brush, coat both sides of each fish or possibly fillet with the butter mix. Tuck a few sprigs of fresh herbs in each fish, or possibly combine dry herbs and sprinkle proportionately in the fish. Season each portion with salt and cayenne pepper.
- Utilize a fish rack or possibly gently place fish directly on your tinfoil-covered grill, about 3 or possibly 4 inches above the coals. Grill snapper for about 10 min, basting occasionally with the remaining butter sauce.
- Meanwhile, prepare to grill the green onions. Plan on 6 to 8 green onions ice water to prevent them from burning during cooking, and use the strings to tie up 4 bundles of green onions. Dip each white-ended bundle in the sauce of lime, garlic, and butter. Grill, with the onions propped up like palm trees, white sides down, till tender.
- Carefully turn the fish in the rack or possibly with a large spatula on the grill and cook another 10 min. When completely cooked, the flesh should be opaque in color and easy to flake with a fork. Garnish with thin slices of the 4th lime and serve hot with the grilled green onion bunches. Goes well with boiled or possibly grilled red potatoes.
- Kitchen Staff Tip: Spice up your snapper! Coat the fish with a paste made of 3 Tbs. paprika, 2 teaspoon cayenne pepper, 1 teaspoon salt, 2 teaspoon granulated sugar, and the juice of eight limes. Grill as directed, but serve with a salsa on the side and a Mexican salad or possibly rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 700g | |
| Recipe makes 4 servings | |
| Calories 441 | |
| Calories from Fat 217 | 49% |
| Total Fat 24.71g | 31% |
| Saturated Fat 14.87g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 569mg | 24% |
| Potassium 1823mg | 52% |
| Total Carbs 50.12g | 13% |
| Dietary Fiber 17.2g | 57% |
| Sugars 14.42g | 10% |
| Protein 17.36g | 28% |
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