Hello, Barbecue Enthusiasts! If youve never prepared red snapper on the grill, get ready for a fresh fish feast. However, you may want to have a fish-rack handy. This tool greatly simplifies the delicate process of turning the fish without breaking up the lovely presentation. The sauce of garlic, lime, and butter in todays recipe goes well with nearly any grilled seafood, so dont hesitate to use this mixture for grilled shrimp, lobster, or fish steaks! Were wrapping up our salute to National Barbecue Month as The Cook and Kitchen Staff head outdoors to get grilling. Make sure the snapper has been cleaned and scaled. You may leave the head and tail intact if preparing a whole snapper. Rinse and dry fish thoroughly. Melt butter and saute garlic in it until soft, approximately 3 to 5 minutes. Halve 3 limes and squeeze the lime juice into the garlic butter. Using a basting brush, coat both sides of each fish or fillet with the butter mixture. Tuck a few sprigs of fresh herbs in each fish, or combine dried herbs and sprinkle evenly in the fish. Season each portion with salt and cayenne pepper. Utilize a fish rack or gently place fish directly on your tinfoil-covered grill, about 3 or 4 inches above the coals. Grill snapper for about 10 minutes, basting occasionally with the remaining butter sauce. Meanwhile, prepare to grill the green onions. Plan on 6 to 8 green onions per serving, and trim them to 5 or 6 inches in length. Soak the string in ice water to prevent them from burning during cooking, and use the strings to tie up 4 bundles of green onions. Dip each white-ended bundle in the sauce of lime, garlic, and butter. Grill, with the onions propped up like palm trees, white sides down, until tender. Carefully turn the fish in the rack or with a large spatula on the grill and cook another 10 minutes. When completely cooked, the flesh should be opaque in color and easy to flake with a fork. Garnish with thin slices of the 4th lime and serve warm with the grilled green onion bunches. Goes well with boiled or grilled red potatoes. Kitchen Staff Tip: Spice up your snapper! Coat the fish with a paste made of 3 Tbs. paprika, 2 tsp. cayenne pepper, 1 tsp. salt, 2 tsp. granulated sugar, and the juice of eight limes. Grill as directed, but serve with a salsa on the side and a Mexican salad or rice. Posted to firstname.lastname@example.org by Recipe-a-Day
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|Serving Size: 1 Serving (1217g)|
|Recipe Makes: 4|
|Calories from Fat: 246 (36%)|
|Amt Per Serving||% DV|
|Total Fat 27.3g||36 %|
|Saturated Fat 15.4g||77 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 146.3mg||45 %|
|Sodium 346.1mg||12 %|
|Potassium 3158.2mg||83 %|
|Total Carbohydrate 65.8g||19 %|
|Dietary Fiber 32.3g||129 %|
|Sugars, other 33.5g|
|Protein 62.8g||90 %|
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Calories per serving: 691
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