Mesquite Smoked Caribbean Style Whole Red Snapper Recipes

COPYCAT MESQUITE GRILL SEASONING

Steps:

• Combine all ingredients in a coffee grinder, and grind until no large chunks remain. Transfer to an airtight container for storage.

MESQUITE-SMOKED CARIBBEAN STYLE WHOLE RED SNAPPER

Steps:

• Make 4 or 5 deep diagonal cuts into the flesh of the fish on both sides of the fish.
• Season the snapper both inside and out with the salt and black pepper.
• In a mixing bowl, combine the red pepper, yellow pepper, onion, and cilantro, set aside.
• Place the snapper in a large casserole dish.
• Stuff the cavity of the fish with the pepper/onion mixture.
• In a small bowl mix the ginger, garlic, and the Scotch bonnet pepper, rub this mixture all over the fish being sure to rub the cavity and the slits on either side.
• In a separate mixing bowl combine the coconut milk, rum, lime juice, sugar and olive oil.
• Pour this mixture over the snapper and wrap with plastic.
• Refrigerate and let marinade for 2 hours before smoking.
• Be sure to turn the fish 3 times during the marinating period.
• Set-up the grill using an indirect cooking method (the coals are pushed to the sides of the grill and the fish cooks in the center of the coals), and sprinkle the Mesquite wood chips over top the charcoals.
• Place the marinated snapper in a fish basket and place the basket on the grill.
• Cover the grill and let the fish cook for 45 minutes to 1 hour, or until the flesh flakes and breaks away from the bone.

FLORIDA RED SNAPPER

Steps:

• Thaw fillets if frozen.
• Cut fish into 6 portions.
• Place in a single layer, skin side down, in a well-greased baking dish, 12x8x2 inches.
• Combine onion, orange and lemon juice, ornage rind, and salt.
• Pour over fish; cover and place in refrigerator to marinate 30 minutes.
• Sprinkle fish with nutmeg and pepper.
• Bake in a moderate oven, 350F, for 25 to 30 minutes or until fish flakes easily when tested with fork.

SPICY RED SNAPPER

Steps:

• Preheat oven to 350’F.
• Sprinkle the fillets with lemon juice.
• Heat oil in a skillet over med-low heat.
• Stir in the bell peppers and onions and cook until softened, about 5 minutes.
• Add the fillets and cook 1 minute per side.
• Leaving fillets in the skillet, add the wine, parsley, basil, cayenne and pepper.
• Cover and simmer 2 minutes.
• Transfer to an ovenproof glass baking dish.
• Spoon tomatoes over the fish.
• Sprinkle with Parmesan cheese and hot pepper sauce.
• Bake in oven until fish is opaque, about 8 minutes.
• Serve immediately with rice.

SMOKED SPICY SNAPPER

Steps:

• In a food processor mix garlic, chili peppers, onion, tomato, tomato paste, and cumin.
• Add cilantro and add green olives.
• Score fish 3 times on each side.
• Brush with olive oil.
• Sprinkle with pepper.
• Put paste mixture on each side.
• Put on foil on grill.
• Grill 45 minutes until dorsil fin comes out when pulled or bake in 350 degree Fahrenheit oven for 1 hour until dorsal fin comes off when pulled.
• You need to baste fish which ever way you cook it.

PSARI PLAKI ( GREEK RED SNAPPER)

Steps:

• Preheat oven to 350°.
• Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
• Add onion; sauté 7 minutes or until tender.
• Add chopped tomato and next 5 ingredients; reduce heat and simmer, uncovered, 15 minutes or until liquid evaporates, stirring occasionally.
• Set aside.
• Arrange fillets in a 13x9-inch baking dish coated with cooking spray.
• Sprinkle lemon juice and 1/2 teaspoon salt over fillets and top with onion mixture.
• Place potato wedges over onion mixture and drizzle with 1 tablespoon oil and 1/4 teaspoon salt.
• Top with tomato slices and bell pepper rings.
• Bake, uncovered, at 350° for 1 hour and 20 minutes or until potatoes are tender.
• Place 1 fillet and 6 potato wedges on each of 8 plates.
• Divide onion mixture evenly among each serving and top each serving with 1 tomato slice and 1 bell pepper ring.