Grilled Snapper Grecian Style Recipes

WHOLE FISH GRILLED THE GREEK WAY

Steps:

• Lay the fish on a clean cutting board. Pat dry all over with paper towels and inside the cavity. With a sharp knife, make 2 to 3 deep incisions along the body on each side.
• Season the fish with about 1 tablespoon of kosher salt, rubbing it evenly all over the fish, into the incisions and cavity as well. Do the same with 1 teaspoon of black pepper and 1 teaspoon of dried oregano.
• Chop 1 clove of garlic and rub it all over the fish, making sure to get the inside of the incisions and the cavity for flavor.
• Slice one of the lemons thinly and cut into half-moons. Slice another garlic clove. Layer the lemon and garlic slices inside the cavity of the fish. Add a few sprigs of fresh thyme. Tie the fish closed with kitchen twine. (You may need to tie it in two places to keep it securely closed.) Coat the fish with olive oil and massage it on both sides. Set aside.
• Chop the remaining garlic cloves, parsley, scallions, mint and dill and put in a small bowl. Add ½ teaspoon of dried oregano and 1 tablespoon of small capers. Slowly pour olive oil into the bowl, stirring until it has the consistency of a loose sauce. Grate the zest of the remaining lemon into the sauce and add the juice of half the lemon. Stir and season to taste with salt and black pepper. Set aside.
• Place the prepped fish directly on top of the hot grill. Be careful as small flames might flap up! Do not move the fish. Let it cook for about 6 to 8 minutes before carefully flipping it over with a pair of long-handled tongs and large fish spatula. Let it cook for an additional 6 to 8 minutes on the other side. You can check the doneness of the fish by checking inside of the incisions; if the flesh has turned an opaque white then it's ready. If not, you can lower the heat and close the lid for a minute or two and check again.
• Carefully lift the fish up and place on a serving platter. At this point, you can choose to remove the charred skin and spoon the herbed dressing over the fish or let everyone serve themselves.

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 SNAPPER GRECIAN-STYLE

Steps:

• Place fish in large shallow dish. Cut zucchini lengthwise in half, then cut each piece crosswise in half. Arrange zucchini around fish. Pour dressing over fish and zucchini. Refrigerate 30 min. to marinate.
• Heat greased grill to medium-high heat. Drain fish and zucchini; discard marinade.
• Grill fish and zucchini 5 to 6 min. on each side or until fish flakes easily with fork and zucchini is crisp-tender. Serve over rice.

GREEK SNAPPER ON THE GRILL

Steps:

• Rub fish fillets with oil; sprinkle evenly with Greek Seasoning. Top each fillet with 2 lemon slices.
• Place a piece of lightly greased heavy-duty aluminum foil over the grill cooking grate and arrange fillets on foil.
• Grill fillets, covered with the grill lid, over medium-high (350-400°F) 15 minutes or until fish flakes with a fork.
• Serve with tartar sauce.

GRILLED GREEK FISH

Steps:

• In a shallow dish, combine the first seven ingredients. Add the tilapia, turn to coat; cover. Refrigerate for 30 minutes. Drain and discard marinade., Place tilapia on greased grill rack. Cook, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork.