1¼ pounds red snapper fillets
1 tablespoon paprika
2 cloves garlic, minced
1 shallot, finely chopped
1 teaspoon freshly ground pepper
1 teaspoon cayenne
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon dried thyme
1 tablespoon olive oil
2 tablespoon finely chopped chives
1 lemon, cut into wedges
Preheat the grill; place the grill rack 5 inches from the coals.
Spray a sheet of heavy duty foil with nonstick spray; place the snapper, skin side down, in the center. Fold up the edges to make a pan. In a small bowl, mix the paprika, garlic, shallot, pepper, cayenne, oregano, salt and thyme. Drizzle the oil on the fish; sprinkle with the spice mixture, lemon juice, and chives.
Transfer the foil to the grill rack. Cover the grill, opening the top and bottom flues slightly. Cook the snapper until just opaque in the center, 10-15 minutes. Serve with the lemon wedges.
Makes 4 Servings
Download and print
1 jalapeño pepper
2 cups strawberries, finely chopped
1/4 cup red onion, finely chopped
2 tablespoons cilantro, finely chopped
1 teaspoon fresh lime juice
1/4 teaspoon sugar
1/4 teaspoon salt, to taste
1 ripe avocado, diced
4 red snapper fillets (6 to 8 ounces each), with skin
1 tablespoon extra virgin oil
1/2 teaspoon salt
1½ tablespoons finely grated fresh lime zest
Wearing rubber gloves, remove stems, seeds, and ribs from the jalapeño and then finely chop.
In a bowl, stir together jalapeño, strawberries, onion, cilantro, lime juice, sugar, salt and avocado.
Pat fish dry, then arrange, skin side up, in one layer on platter.
Brush both sides of fish with the oil and sprinkle with the salt and lime zest.
Grill fish, skin side down, without turning, 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 of time, wait to add the sugar, salt and avocado until ready to serve.
Grilled Cajun Red Snapper
||pounds red snapper fillets
||cloves garlic, minced
||shallot, finely chopped
||teaspoon freshly ground pepper
||teaspoon dried oregano
||teaspoon dried thyme
||tablespoon olive oil
||tablespoon finely chopped chives
||lemon, cut into wedges