Grilled Mangrove Snapper Recipes

GRILLED SNAPPER VERA CRUZ

Steps:

• Brush the fish with olive oil, season with salt and pepper and grill for 2 minutes on each side. Remove and cover.
• Heat olive oil in a non-corrosive saute pan over medium-high heat, add onions and garlic and cook until soft. Add wine and reduce. Add tomatoes, green olives, capers and pepper, sugar and bay leaf and bring to a boil and cook until thickened. Reduce heat, add grilled fish and cook for 2 minutes.

GRILLED MANGROVE SNAPPER

Steps:

• Season both sides of fillets and place the skin side down on a large sheet of heavy duty aluminum foil. Spray the foil with PAM before placing fish on it. This helps to keep it from sticking.
• Drizzle the citrus flavored balsamic vinegar over the fillet. *****This is found in specialty stores. If you can't find some type of sauce you can use soy sauce or Worcestershire sauce.
• Lay the sliced portabella mushrooms across the fillet, followed by the bell peppers and lemon slices.
• You can place a few pieces of butter on top of this or drizzle with olive oil.
• Fold the foil up to form a tight packet.
• Place on grill that is at least 375-400 or place in oven at the same temperature.
• Depending on size of your fillets, this usually takes about 30-45 minutes.
• Open foil and sprinkle with chopped fresh parsley or even saute' lump crabmeat or your favorite seafood.