GRILLED STUFFED WHOLE SNAPPER
If you're intimidated to cook a whole fish, don't be! Have your fishmonger clean the fish and all you have to do is stuff it and rub it with seasoning-it's really that easy!
Provided by Kardea Brown
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a grill to medium-high heat.
- Rub the fish all over with the tomato bouillon, pepper and garlic. Stuff the fish cavities with the lemon slices, tomato slices and herbs. Add the fish to the grill and cook until the fish flakes easily with a fork, 6 to 7 minutes on each side. Transfer to a platter and serve.
CARIBBEAN GRILLED WHOLE RED SNAPPER
Fairly easy to make CARIBBEAN GRILLED WHOLE RED SNAPPER with a great blend of spice from ground allspice, garlic, ginger, paprika, basil, and thyme. Moist, tender, and oozing with great flavors!
Provided by Imma
Categories Main
Time 45m
Number Of Ingredients 13
Steps:
- Make three-four diagonal cuts in each side of the fish, all the way right through the bone. Season fish with salt, pepper, and squeeze some lemon over it. Set aside.
- In a small bowl, mix all the ingredients (white pepper, allspice, minced garlic, ginger, paprika, thyme, basil or parsley, chicken bouillon, and oil ) to make the marinade for fish.
- Pour the marinade over the fish, and gently flip them back and forth until coated inside and out. Let it marinate in the fridge for up to 24 hours.
Nutrition Facts : Calories 622 kcal, Carbohydrate 6 g, Protein 124 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 222 mg, Sodium 393 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BAHAMIAN-STYLE WHOLE GRILLED SNAPPER
Number Of Ingredients 7
Steps:
- 1. Rinse the fish, inside and out, under cold running water, then drain and blot dry with paper towels. Make 4 or 5 diagonal slashes, to the bone, in each side of the fish. Set the fish aside.2. Thinly slice 2 of the chiles cut the other chile lengthwise in half. Cut one of the limes in half lengthwise, then into thin crosswise slices. Cut the second lime in half crosswise. Juice the remaining limes.3. Rub the fish all over with the cut chile and lime. Sprinkle salt and pepper in the cavity and into the slashes in the sides of the fish. Place a slice each of chile, lime, ginger, and garlic in each slit and under each gill, then place the remaining slices in the cavity. Place the fish on the banana leaf or foil on a large platter. Pour the lime juice over the fish and season again with salt and pepper, then drizzle with oil, if using. Cover and let the fish marinate, in the refrigerator, for 30 minutes or so while you preheat the grill.4. Set up the grill for indirect cooking and preheat to high.5. When ready to cook, place the fish, on its banana leaf, in the center of the grill away from the heat. Cover the grill, and cook the fish until the flesh breaks into firm flakes when pressed with a finger, 1 to 1 1/2 hours. If using a charcoal grill, you'll need to add 10 to 12 fresh coals after 1 hour.6. Using two long spatulas, carefully transfer the fish to a serving platter. At the table, fillet the fish.Serves 4
Nutrition Facts : Nutritional Facts Serves
WHOLE GRILLED SNAPPER WITH SOUTH AFRICAN SPICES / FISH BRAI
Number Of Ingredients 12
Steps:
- 1. Rinse the fish, inside and out, under cold running water, then drain and blot dry with paper towels. Make 4 diagonal slashes, to the bone, in each side of the fish. Season the fish, inside and out (including the side slashes), with salt and pepper. Place the fish in a roasting pan and set aside while you prepare the spice paste.2. Combine the cumin, curry powder, paprika, oil, coconut milk, lemon juice, scallions, garlic, ginger, and cilantro, 1 teaspoon salt, and 1/2 teaspoon pepper in a blender or food processor and process to a smooth paste. Taste for seasoning, adding salt and pepper as necessary the mixture should be highly seasoned. 3. Spoon half the mixture into the cavity and under the gills of the fish. Spread the remaining mixture over the outside of the fish, working it into the slashes in the sides of the fish. Cover and let marinate, in the refrigerator, for at least 3 hours, or, for a richer flavor, overnight.4. Set up the grill for indirect grilling and preheat to high.5. When ready to cook, oil the grill grate. Place the fish on the hot grate and cover the grill. Grill the fish until it breaks into firm flakes when pressed with a finger, 45 minutes to 1 hour.6. Using two long spatulas, carefully transfer the fish to a serving platter. At the table, fillet the fish and serve at once.Serves 4
Nutrition Facts : Nutritional Facts Serves
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