Snapper Fillet Recipes Grilled

Grilled Snapper with Red Pepper Sauce EatingWell

WEBApr 19, 2024 · The simple red pepper sauce adds flavor to the grilled fish in this low calorie recipe. Add grilled vegetables for an easy side dish.

1. Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Measure thickness of fish.
2. To prepare Red Pepper Sauce: In a small skillet, heat 1 tablespoon oil over medium heat. Add sweet pepper; cook for 3 to 5 minutes or until tender, stirring occasionally. Stir in tomatoes, 1 tablespoon of the vinegar, the salt, and cayenne pepper. Cook about 5 minutes or until tomatoes soften, stirring occasionally. Cool slightly. Transfer mixture to a blender or food processor. Cover and blend or process until smooth. Return sauce to skillet; keep warm over low heat.
3. In a small bowl, stir together the remaining 1 tablespoon vinegar, 1 tablespoon oil, and the snipped or dried basil; brush onto the snapper fillets.
4. Place fish on the lightly greased rack of an uncovered grill directly over medium coals. If desired, cover grill grate with greased foil before adding fish. Grill for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork, turning once halfway through grilling.

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Whole Grilled Snapper with Cilantro Lime Garlic Butter

WEBJul 27, 2019 · This simple and tasty grilled snapper recipe comes together in under 40 minutes! It's perfect for a weekend family dinner or a party! …

1. Remove fish from refrigeration and allow to come to room temperature.
2. and heat to medium-high heat (375-400ºF).
3. In a small bowl, combine sea salt, pepper, and cayenne and mix.
4. Make 3 crosswise cuts down the width of each fillet all the way down to the bones at a 45º angle.

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Easy Grilled Red Snapper – A Couple Cooks

WEBApr 30, 2022 · This healthy grilled red snapper recipe is very basic: all you need is a great piece of fish and a few spices. Red snapper …

1. Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit).
2. Bring the fish to room temperature for about 15 minutes.
3. Pat the fish dry with a clean towel. Rub it with the olive oil and sprinkle it with the kosher salt and fresh ground pepper. Mix the smoked paprika, garlic powder, onion powder, and celery seed in a small bowl, then pat it on to the fish.
4. Grill the fish over indirect heat for 3 to 4 minutes, until it releases from the grates. Flip and cook another 3 to 4 minutes, until the fish is tender and just cooked through (internal temperature is 130-140F).

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