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How To make Grilled Gulf Red Snapper w/Basil Lime Sauce
Grilled Gulf Red Snapper w/Basil Lime Sauce No. 40 Yields 4 Servings
2 small poblano chilies, ozs each)
charred, seeded and 1 tbls olive oil peeled salt, to taste 1/4 cup pumpkin seeds or black pepper, freshly
1/4 cup pine nuts, lightly ground, to taste
toasted in a dry 1/4 cup heavy cream skillet 1/4 cup basil leaves, finely 1 clove garlic, finely chopped chopped
3 tbls shallots, finely 1 tsp lime zest, finely
chopped chopped 1/2 cup chicken stock 2 tbls lime juice
4 fillets red snapper, (6 to 7
Preheat a grill or broiler. Combine the chilies, pumpkin seeds, garlic, shallots and chicken stock in a blender. Puree for about 30 seconds. Transfer the puree to a saucepan. Bring to a boil. Set aside. Lightly brush the snapper fillets with the olive oil. Sprinkle with salt and pepper. Grill or broil the fillets 3 to 4 minutes on each side or until fish flakes easily. Just before serving, add the cream, basil, lime zest, juice and salt and pepper to the sauce. Simmer 3 to 4 minutes. Spoon the sauce onto the dinner plates. Top with the fish.
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Bio: Chef Mark X. Dowling is the corporate executive chef for Escoffier Culinary Academy.
Filmmaker: Erik Bjella
Series Description: You don't need a passport to enjoy fine cooking from around the globe. Learn how to bring the flavors and tastes from all over the world into your very own kitchen with help from a corporate executive chef for Escoffier Culinary Academy in this free video series.
Grilled Grouper with Napalm Sauce on Castin' Cajun
This week ... Grouper, snapper, and Chuck Roberts makes his famous Napalm Sauce! on Castin' Cajun
Napalm Sauce Recipe
2 tablespoons butter
I teaspoon of garlic
1 tablespoon lime sauce
1/2 cup heavy cream
1 to 2 oz of blue cheese
Add wasabi to taste
Melt butter slowly add garlic and sauté slightly
Add lime juice
Slowly add cream until mixed
Add blue cheese until mixed
Now add wasabi until
You get the heat level where you want it!
Pour over the grilled fish and enjoy!
Thanks Tony and Chuck and the crew of the Master Plan!
Snapper recipe with Tessa Boersma from MasterChef! (Insider Q&A)
We're going real candid this week y'all!
My good buddy Tessa from MasterChef came over and we cooked up a beautiful Gold Band Snapper with a delish Asian peanut sauce as well as answering your burning questions from Instagram!
Give the video a thumbs up and subscribe if you're new here!
I'll be putting out weekly catch and cooks for all to learn about different seafoods!
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Head on over to offthebeatencoast.co for recipes and more!
Mahi Mahi Kebobs - Gulf Coast Seafood - Recipes
Learn how to cook mahi-mahi as you watch chef Justin Timineri make flavorful grilled mahi-mahi kebabs. This delicious Gulf seafood species is firm and flavorful, making it the perfect grilled fish. Pair your kebabs with fresh Florida produce and a zesty citrus sauce, and enjoy this healthy seafood dish.
Andrew Prepares Red Snapper Recipe Video Bizarre Foods
Andrew Prepares Red Snapper Recipe Video Bizarre Foods
Pan Seared Red Snapper with Fennel Citrus Salad
Serves: 4
4 pcs. Red Snapper, fillets deboned
1 Fennel Bulb, shaved
2 Radishes, shaved
1 Baby Carrot, shaved
1-3” piece Seedless Cucumber, shaved
2 Blood Oranges, segmented (with juice)
6 sprigs Italian Parsley, leaves torn
1 Tbsp. Olive Oil
1 Tbsp. Forum 3-year Chardonnay Vinegar* or Sherry Vinegar
To Taste Salt
To Taste Controne Pepper or Piment d’ Espelette*
Garnish Apple Cider Caramel
Procedure:
1. Preheat oven to 425°F (218°C)
2. In a large bowl gently mix the fennel, radish, carrot, cucumber, oranges, parsley, salt, Controne pepper, oil & vinegar. Adjust seasonings accordingly. Set aside.
3. Preheat a sauté pan until it is almost smoking. Add oil and sear the fish skin side down first.
4. Once the skin gets crisp and golden brown, turn the fillet and sear the flesh side until golden brown.
5. Once both sides are seared, place on a sheet pan lined with parchment paper and bake in the oven until the internal temperature reaches 130 - 135°F (54°C - 57°C), approximately 6 minutes.
6. Rest for 2 minutes and then serve over a bed of the fennel salad.
Notes:
• Apple Cider Caramel - 32 oz. Apple Cider reduced to desired consistency. Approx. 4 oz.
• Work the fish in small batches, NEVER overload the sauté pan
• Pan must be smoking hot or fish will stick!
• Champagne Vinegar, White Wine Vinegar or White Balsamic could be substituted for the Chardonnay
• Hungarian Paprika or Cayenne can be substituted for the Controne or Piment d’ Espelette
• The dish also goes very well with Sea Bass, Scallops, Trout, Himachi, Skate Wing or Branzino