Grilled Spanish Style Snapper Recipes

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.

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.

Steps:

• Rinse each of the fish steaks under fresh cold water, then pat them dry. Let the fish marinate in the rice wine for 5 to 10 minutes, turning the fish once halfway through.
• Preheat your broiler to the highest setting possible, or if you are grilling outdoors, make sure your coals are burning hot.
• Remove the fish from the marinade, and very lightly salt the flesh on both sides. Salt the surrounding skin a bit more generously. Place the fish on a rack set over a foil-lined tray, or use disposable foil broiling pans for easier cleanup. If you are broiling outdoors, you may wish to lightly oil the rack on which the fish will be laid. Broil the fish for 6 to 7 minutes, or until it is opaque and slightly browned around the edges. Flip the fish with a large metal spatula, and broil for 2 to 3 more minutes, until the fish is just cooked through.
• Cut the lemon into 4 wedges, and serve each piece of fish with one of them. The Japanese typically serve a small mound of grated radish to the side of the fish. Each person then dribbles some soy sauce over the radish and spread this mixture on the fish just before conveying it to the mouth. If you wish to follow suit, drain the grated radish of excess liquid before mounding it on the plates.

Steps:

• Preheat an outdoor charcoal grill for medium-high heat and lightly oil the grate.
• Clean red snapper and score fish on both sides. Rub inside and outside with oil, then generously rub with blackened seasoning inside and outside.
• Stuff snapper with bell peppers, garlic, thyme, and orange, lime, and lemon slices.
• Place snapper on the hot grill and cook until fish easily flakes with a fork, 3 1/2 to 4 minutes per side.

Steps:

• Trim extra fins and tail off of your fish.
• Sprinkle salt and pepper over the entire inside and outside of the fish.
• Combine the first seven ingredients, and mix well.
• I like to smash the herbs and spices in my mortar and pestle.
• If you don't have a mortar and pestle, finely chop the ingredients together on your cutting board.
• Stuff fresh herb and spice mixture into fish's cavity, rub any extra over both sides of the outer skin.
• Top fish with lemon or lime slice (if using).
• Grill whole fish for about 7 minutes on each side or until cooked through.
• Remove fish from grill, and carefuly remove filets from bone to serve.

Steps:

• In a small food processor, combine the first six ingredients; cover and process until blended. Pour into a large resealable plastic bag. Add the fillets; seal bag and turn to coat. Refrigerate for 30 minutes., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fillets, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish flakes easily with a fork., Meanwhile, combine sauce ingredients in a small food processor. Cover and process until blended. Serve with fish.