![]() ![]() When the snapper is done, place it on a serving platter and surround with the grilled fennel and ratatouille. Meanwhile, grill the fennel for about 2 1/2 minutes, turn, and grill the other side for 2 1/2 minutes, or until the fennel is lightly charred. ![]() Snapper is a somewhat firm fish so it holds together well on the grill. Cover the grill and let the snapper cook for 4 to 5 minutes, or until the flesh inside the cavity is opaque, not translucent. You can grill it as we do here, roast it or saute it. Step 3-Cook the skinned side of the fish on the grill until the flesh is opaque (about four minutes per side). When both sides are charred, move the snapper to the side of the grill without coals directly below. Step 2-Red Snapper should be seasoned with salt, pepper, and lemon juice. Do not pierce the fish with the fork.) Grill for 2 minutes, until charred. (Grasp the snapper between a flat, long-handled spatula underneath and the side of a long-handled fork on top. Grill for 2 minutes, until lightly charred. Wipe out the cavity of the snapper with a paper towel (excess oil inside can spill onto the coals and cause flare-ups) and place it on the grill. When the coals turn white, the grill is ready. To cook the snapper: Rub the grill rack with oil, and preheat the grill, leaving one section with no coals under it. Drizzle with the olive oil and lemon juice and season with salt and pepper. Slice the bulb lengthwise into “stalks” ½ inch thick (so that each piece consists of bulb and stalk). To prepare the fennel: Trim off the tough outer pieces. Add the diced tomato, heat through, and keep warm until ready to serve. Add the shallot, garlic, and thyme, stir to combine well, and cook for another 2 minutes. Add the zucchini and squash, season with salt and pepper, and cook, stirring, for 2 more minutes, or until all the vegetables are soft. Directions Brush the fish with olive oil, season with salt and pepper and grill for 2 minutes on each side. Add the eggplant, and cook, stirring, for 2 minutes. Gently place stuffed whole fish atop the direct heat grilling zone and sear with the grill lid open until char marks are well-defined, 4-5 minutes per side. Add the bell peppers and stir cook briefly, stirring, for 2 minutes. Add the onion, stir to coat with oil, and cook, stirring frequently, for 1 minute. To make the ratatouille: Heat the olive oil in a large sauté pan over medium-high heat until the oil ripples. Lightly massage the marinade into the snapper, being careful of the dorsal fin, which can be very sharp. Place the garlic, parsley, olive oil, lemon, oregano, white pepper and red pepper flakes in a bowl and mash them together with your hands, combining all the juices. Place the snapper in a stainless-steel pan and season with white pepper. Grill each side approximately 3 to 4 minutes. Place fish on grill belly side down and repeat this step for the opposite side of fish. To marinate the snapper: Using a sharp knife, make three shallow incisions on each side of the snapper. Melt 1/2 cup of unsalted butter and brush the belly side of each fillet evenly. ![]()
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