Barbecued Grilled Red Snapper Recipe
4 (4 to 5 oz) red snappers with skin
3 small cloves garlic, crushed
1/2 tblspn of crushed red pepper flakes
1/2 cup water or white wine* (wine adds freshness)
3 tbspn olive oil
1 tbspn fresh cilantro, chopped fine
1 large lime, juiced (do not substitute bottled juice)
1-1/2 tspn lime zest
Sea Salt* and freshly ground black pepper to taste
Start cooking fish over stove heat.
Pat fish dry and season with a little salt and pepper. Heat one tablespoon olive in skillet and light brown or sear fish quickly on both sides. This should take less than one minute, 30 seconds each side. Remove fish and set aside on paper towels.
Add crushed garlic and remaining olive to skillet, cook one minute. Then add water/wine, crushed red pepper flakes, chopped cilantro and zest. Heat to a broad simmer then remove from heat and sit near grill. Dip fish in mix making sure both sides are covered with cilantro marinade.
Place fish on hot grill and cook for 3 to 4 minutes on each side. Continue to baste with cilantro mix. When done remove from grill. Allow fish to rest while steaming the spinach.
Serve fish with steamed spinach, sliced gently sauteed garden tomatoes and corn muffins. Good with ice cold beer or iced tea.
*Do no use 'cooking' wine for cooking.
*Buy spinach in salad packages for easy an quick steam dish.
*Large ripe beefsteak tomatoes are best for sauteing. If you can't find those, use halved plum tomatoes or fork punctured cherry tomatoes. The only seasoning you will need is a little, salt (sea salt is super on fresh tomatoes), pepper and fresh basil.
Check out Cooking Light Cook's Essential Recipe Collection: Grilling: 57 essential recipes to eat smart, be fit, live well (the Cooking Light.cook's ESSENTIAL RECIPE COLLECTION)
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