Smoked Spicy Snapper Recipes

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.

CAJUN RED SNAPPER

Steps:

• On a large piece of wax paper, mix together paprika, cayenne pepper, black pepper, onion powder, thyme, basil, garlic powder, and oregano.
• In a small saucepan, over medium heat, melt butter or margarine with oil. Brush both sides of the snapper filets with the butter mixture, reserve the remaining butter mixture. Coat both sides of the filets with the seasoning-mixture.
• Heat a large cast-iron skillet over high heat until a drop of water sizzles on it. Drizzle half of the remaining butter-oil mixture on one side of fish fillets. Place fillets butter side down in pan. Cook over a high heat until the fish is deeply browned, about 5 minutes. Drizzle remaining butter-mixture over the fish and flip the fish over. Cook until fish is browned and flakes when tested with a fork, about 5 minutes more. Season to taste with salt.

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.