Mojo Marinated Snapper Recipes

GRILLED RED SNAPPER WITH GRAPEFRUIT-THYME MOJO

Steps:

• Heat your grill to high.
• Brush the fish with oil and season both sides of the fish with the salt and pepper. Place the fish on the grill, and grill for 3 to 4 minutes or until golden brown and slightly charred. Turn the fish over and continue grilling, for 3 to 4 minutes for medium doneness. Remove the fish from the grill and let rest 5 minutes.
• Drizzle mojo over snapper and serve with grapefruit slices on the side.
• Combine all of the ingredients in a blender and blend until smooth.

CUBAN MOJO CRIOLLO (MOJO MARINADE RECIPE)

Steps:

• In a mortar and pestle, add the garlic cloves and salt. Mash both until you get a smooth paste.
• In a large mason jar, add the garlic paste, minced onion, black pepper, oregano, cumin, sour orange juice, and olive oil. Close the jar tightly with the lid and shake it until well combined. Be sure to shake well before every use.
• Feel free to taste and adjust seasoning. If you're not a fan of garlic, you can add less (maybe 5 or 6 cloves). This marinade should taste garlicky, fresh, tangy, citrusy, bright, and slightly sour. Never sweet nor spicy.
• This recipe makes approximately 2 cups of mojo marinade which will last approximately up to 3 weeks in an airtight container/mason jar. You can also freeze it in an airtight container for up to 3 months. Enjoy!

MOJO MARINATED SNAPPER

Steps:

• combine oj, lime juice, cilantro and garlic in zip loc bag, add snapper.
• squeeze out the air and seal the bag to coat the snapper.
• Refrigerate, turning the bag occasionally every 30 minutes.
• remove snapper from marinade and sprinkle salt and pepper.
• spray non-stick ridged grill pan with nonstick spray and set over med-high heat.
• place the snapper skin side up in the pan and grill, turning only once until the opaque in the center and the skin is crisp, 14-16 minutes.

FLORIDA KEYS LOBSTER AND YELLOWTAIL SNAPPER BARBECUE WITH FRESH MOJO, MANGO SALSA, AND GARLIC WHIPPED BONIATO

Steps:

• Preheat a grill or grill pan over medium heat.
• Season the lobsters with salt and pepper. Place both the lobsters and the marinated yellowtail snapper on the grill. Grill over medium heat until the lobsters are white and begin to separate from the shell and the snapper is opaque and no longer mushy (should be soft and slightly firm to the touch).
• After removing from the grill, divide each yellowtail snapper into 2 servings. Place 1 whole lobster and half a yellowtail snapper on each plate. Top the lobster with the Mango Salsa. Serve with grilled vegetables of your choice and Garlic Whipped Boniato.
• In a non-reactive dish, combine all ingredients and mix well. Marinate the scored yellowtail snappers in the Fresh Mojo in the refrigerator for about 2 hours.
• In a medium bowl, combine all ingredients and mix well. Season, to taste, with salt and pepper. Serve over grilled lobsters. Yield: 15 servings
• Bring a large pot of water to the boil and then salt the water.
• Use a paring knife to peel the boniato. Boil until tender, about 15 to 20 minutes. Strain and then transfer to the bowl of an electric mixer. Add remaining ingredients to mixer and then mix until all ingredients are thoroughly combined and boniato is mashed.

MARINATED RED SNAPPER

Steps:

• Heat the water, bell peppers, carrots, onions, vinegar, olive oil, ginger, bay leaves, 1 T. salt, and the red pepper flakes in large saucepan over high heat to boiloing. Reduce heat to medium-low and simmer covered until vegetables are crisp-tender, 7-10 minutes.
• Meanwhile, heat vegetable oil in large skillet over medium-high heat until very hot. Brush fish with lime juice; season with salt and pepper. Brown fillets in batches in oil, about 1 minute each side. Transfer to large heatproof dish.
• Pour hot vegetables over fish and let cool to room temperature, 1-1/2 hours. Remove bay leaves.
• To serve, spoon some vegetables onto platter, place fish over vegetables, and top with remaining vegetables. Serve at room temperature.

MOJO GRILLING MARINADE

Steps:

• Pulse the garlic and onion in a blender until very finely chopped. Pour in orange juice, lime juice; season with cumin, oregano, lemon-pepper, black pepper, salt, cilantro, and hot pepper sauce. Blend until thoroughly incorporated. Pour in the olive oil, and blend until smooth.