SPANISH-STYLE GRILLED FISH
Provided by Duff Goldman
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat a grill to medium high. Combine 1 sliced onion, 1/2 cup olive oil, the vinegar, garlic, lemon slices, scallions, 1 1/2 tablespoons paprika, the cayenne, rosemary, thyme and 2 teaspoons salt in a large bowl. Set aside at room temperature, 1 hour.
- Spread the remaining 3 sliced onions in a large disposable roasting pan. Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 tablespoon paprika and 1 teaspoon salt.
- Combine the remaining 2 tablespoons olive oil and 1/2 tablespoon paprika in a small bowl. Rinse the fish and pat dry. Rub all over with the olive oil-paprika mixture. Stuff the cavity super full with the marinated onion-herb mixture, adding anything that doesn't fit to the disposable pan.
- Brush the grill grates generously with vegetable oil. Sprinkle the fish on one side with 1/2 teaspoon salt; place salt-side down on the grill and cook until charred on the bottom, 4 to 5 minutes. Sprinkle with 1/2 teaspoon salt; gently flip and cook until the other side is charred, 4 to 5 more minutes. Transfer the fish to a baking sheet and let rest, uncovered, 10 minutes. Meanwhile, transfer the disposable pan with the onions to the grill. Cover and cook, stirring occasionally, until the onions begin to soften, 8 to 10 minutes.
- Remove the pan with the onions and reduce the grill heat to medium (if using a charcoal grill, break up the coals to reduce the heat). Add the fish to the pan, belly-side down, making sure you don't spill the stuffing (use your hands to hold him together). Once he is settled, push more onions around him to prop him up. Add 3/4 cup water to the pan; place on the grill, cover and cook until the flesh is opaque, firm and slightly flaky, 20 to 25 minutes.
- To serve, use a large spoon to pull the flesh from the bones-it will fall off easily. Serve with the grilled onion mixture.
- Duff says to make sure you save the fish cheeks for your favorite friend at the table-they're sweet and tender.
MEDITERRANEAN GRILLED SNAPPER
Ripe olives add a Mediterranean touch to this herb-accented grilled fish recipe that's perfect for a dinner for two!
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h30m
Yield 2
Number Of Ingredients 9
Steps:
- In 8-inch square (2-quart) glass baking dish, place fish. In small bowl, mix oil, lemon juice, basil, rosemary and garlic; pour over fish. Cover; refrigerate 2 hours to marinate.
- Remove fish from marinade; set aside. Pour marinade into 1-quart saucepan. Add olives, zucchini and tomato to marinade. Cook over medium heat 4 to 5 minutes, stirring occasionally, until zucchini is crisp-tender.
- Heat gas or charcoal grill. Carefully brush grill rack with canola oil. Place fish, skin sides down, on grill. Cover grill; cook over medium heat 10 to 15 minutes or until fish flakes easily with fork. Spoon tomato olive mixture over snapper.
Nutrition Facts : Calories 240, Carbohydrate 4 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 1 g, Protein 33 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 1 g, TransFat 0 g
GRILLED SPANISH-STYLE SNAPPER
Make and share this Grilled Spanish-Style Snapper recipe from Food.com.
Provided by DanDrake
Categories Spanish
Time 32m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 385.9, Fat 12.3, SaturatedFat 2, Cholesterol 106.4, Sodium 843.6, Carbohydrate 5.7, Fiber 1.8, Sugar 2.2, Protein 60.7
RED SNAPPER WITH OLIVE SALSA AND GREEN BEANS
A Rachael Ray recipe. She suggests using the good quality, large green olives, often found in the deli section of the grocery store. I would suggest serving this meal with a green salad and rice.
Provided by LifeIsGood
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Combine the salsa ingredients in a small bowl and allow the flavors to combine until ready to serve.
- Preheat a grill pan or cast-iron skillet to high heat. Drizzle the red snapper fillets with olive oil. Combine all the spices into a small bowl and run fht fish with the mixture. Place fish on the hot pan skin-side down. After about 3 minutes, turn and cook the fish 3 to 4 minutes longer.
- Cook green beans in 1 inch of boiling, salted water, covered, for 4-5 minutes, then drain. They should be bright green and still crisp. Return pan to heat and toss beans with oil and butter. Season with a little salt, transfer to a serving plate and garnish with the toasted almonds.
- To serve, put the green beans alonsdie the spiced snapper topeed with a generous serving of salsa.
ROASTED RED SNAPPER WITH CHERRY TOMATO SALSA
Categories Fish Herb Tomato Roast Quick & Easy Snapper Summer Bon Appétit
Yield 2 servings; can be doubled
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Whisk oil, 1 tablespoon basil and lime juice in medium bowl to blend. Transfer 1 1/2 tablespoons dressing to small bowl and reserve for fish. Mix remaining 1 tablespoon basil, tomatoes, onion, jalapeño and honey into dressing in medium bowl. Season salsa with salt and pepper.
- Lightly brush small baking sheet with oil. Sprinkle both sides of fish with salt and pepper. Arrange fish on prepared sheet; brush with reserved 1 1/2 tablespoons dressing. Roast fish until just opaque in center, about 10 minutes. Transfer fish to 2 plates. Spoon salsa alongside and serve.
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