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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.
How To make Grilled Gulf Red Snapper w/Basil Lime Sauce's Videos
Around the Kitchen Table - How to Make a Cajun Style Florida Snapper with a Lime Margarita Sauce
Join me and my co-host Susan Serra this week for *Around the Kitchen Table* as I share one of my favorite Cajun style dishes *Red Snapper with a Lime Margarita Sauce and a Fresh Fruit Salsa*
Susan will be coming to us on location from the Sunny Florida Panhandle as I broadcast live from my kitchen in Kissimmee, Florida. I can't believe we'll both be in the same state and still be separated by about 7 hours!
*Stop by and cook along with me, or just save this show for later, but remember to Say Yes you will be attending to let us know you're enjoying the show and want to keep seeing them*
*Cajun Style Red Snapper*
2 Tablespoons of Your Favorite Cajun Style Seasoning
1 teaspoon brown sugar
1 tablespoon unseasoned cracker meal
2 - 8 ounce snapper fillets
1 tablespoons olive oil
*Lime Margarita Sauce*
2 tablespoon butter
1 tablespoon brown sugar
juice from one lime
1 ounce tequila
*Fruit Salsa*
2 ounces diced mango (peaches or cantaloupe can be substituted)
2 ounces diced Pineapple
2 ounces diced Strawberries
2 ounces diced red onions
1 tablespoon of cilantro finely chopped
pinch of sea salt
*Instructions*
Trim snapper fillets and rinse in cold water, pat dry with paper towels
Mix Cajun seasoning with cracker meal and brown sugar
Press one side of snapper fillets into seasoning mixture coating evenly
Get saute pan very hot and add just enough olive oil to keep fish from sticking.
Add prepared snapper fillets, seasoned side down in pan
Allow them to cook undisturbed until the coating has browned, then turn to sear the other side of the fish.
Remove fillets from the pan, and place in baking dish seasoned side up, and add a little water to the pan
Place baking dish in preheated 350 degree oven for 15 minutes
*Fruit Salsa*
mix diced fruit, onions, cilantro, lime juice and salt together. (strawberries will soften and bleed, so if you make this ahead of time, don't add the strawberries until serving time)
*Lime Margarita Sauce*
In a small saute pan, add 1 tbsp of butter and after it melts, add in brown sugar and blend well.
Add in lime juice and tequila, allow the alcohol in the tequila to burn off. Add in the last tbsp of butter and allow the mixture to thicken.
_Do not overheat the sauce will break, wait until you are ready to serve the snapper before the final heating of the margarita sauce_
#aroundthekitchentable #cookingshow #kitchentips
Citrus and Herb Whole Red Snapper with Grilled Corn and Basil Butter
Visit to download a PDF of this recipe! How to prepare whole red snapper. A dish that is sure to impress your guests.
Grilled Snapper | Chef It with Guyana Marriott
Recipe & Method
Grilled snapper served with fresh salad and tartar sauce
o 8 oz. snapper
o 1 oz. garlic butter
o 0.5 oz. lemon
o 1 clove garlic
o 1 oz. tartar sauce
o 0.5 oz. bb spinach
o Assorted bb vegetables
o 1 oz. mustard sauce
o Salt and black pepper to taste
1. Season the snapper with salt, pepper, garlic and lemon, and start to fry in
2. Turn on the fish and spread the butter on the top, reserve
3. Mixed the vegetables with mustard sauce and reserve
4. On the plate spread the tartar sauce
5. Put the fish
6. Add the salad
a flat grill.
Grilled Red Grouper with Sweet Mango Salsa: Florida Seafood at Your Fingertips LIVE!
If you like the program we would love to hear some feedback via this survey!
What to cook fish like a seafood restaurant? Florida Sea Grant's Seafood at Your Fingertips Live is going tropical! Summer is in full swing and sweet mangos are ripe for the picking! Try your hand at preparing this nutritious, sweet, savory and refreshing seafood dish! The proportion of the ingredients in this recipe feeds about 2-3 adults and leaves plenty of salsa to be enjoyed later with chips. If you can’t get your hands on some red grouper, don’t worry, most firm white meat seafood could be used as an equally delicious substitute for this dish.
Step by step instructions and more information about red grouper can be read here:
Seafood at Your Fingertips LIVE is a series of seafood-centric Facebook Live cooking demonstrations that provide step-by-step guidance for selecting and preparing seafood.
More information can be found here:
How to clean and cook a whole fish - WHOLE FISH GREEK RECIPE
Whole fish is the most flavor that you will get from fish and this vid is a greek recipe for how to cook whole fish - this applies to speckled trout, snapper, striped bass (rockfish), sheepshead, flounder, and numerous other species. In this video we cook up a whole speckled trout greek style.
Feel free to add your own seasonings but here is what we used to season and cook this fish with:
Onions
Grape Tomatoes
Garlic Cloves, minced
Parsley
Rosemary
Thyme
Lemon
Olive Oil
Cook the fish on 400F and don't over cook it. Everything else is explained in this vid.
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SUPER GROUPER - Best Grouper/Fish Recipes
Best grouper recipes from Chef Leysath. He gets his grouper from Catalina Offshore Products and Tommy the Fishmonger.
Also on the show...Susie Jimenez, Stacy Lyn Harris, Brad Fenson, Cee Dub and Buddy.
Watch The Sporting Chef on Sportsman Channel
More recipes at
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