![]() ![]() #GRILLED RED SNAPPER RECIPES SKIN#It is best to choose a snapper fillet that has the skin on it as that helps to hold the fish together while it is cooking and delivers a great flavor too.Ī higher heat is good for baking your fish fillets as that cooks them quickly and locks in the moisture. You want the flesh of the fish to bounce back at your touch and have a nice clean smell. When you are choosing a fillet at your fishmongers, you want to make sure the fish is firm to the touch and doesn’t smell too “fishy.” Generally if a fish is squishy to the touch and smells too much of fish it is starting to go bad. Today we are going to share with you some best practices to follow when baking a red snapper recipe. It is most commonly found in the Caribbean and along the mid-atlantic coast. Here is a good recipe that freezes well.Red snapper is a beautiful fish characterized by its bright red or metallic pink skin. Take the backbones and heads home with you to make a fabulous and healthy fish stock for use in soups and stews. Ask for it to be scaled, boned, cut into filets, and packed in ice. It should smell clean, not like the sea, and have bright clear eyes. A good fish purveyor will display red snapper in whole fish form so that you know that you are getting the real thing. Don’t be fooled by look-alike fish filets. Red snapper is a fresh, wild caught fish that shows up in markets late May. ![]() Serve immediately with fish filets and mango relish. Drain on paper towels and sprinkle with sea salt while still hot. Refry the smashed plantains (in batches) until crispy for about 2 minutes per side.Ħ. Heat another 1/2” of oil in the skillet over moderate heat like before. Place plantains on a sturdy cutting board and smash with a meat mallet to 1/4” thick.ĥ. Add the plantains and fry until golden, approximately 2 minutes per side. In a 12 inch cast iron or non-stick skillet, heat 1/2” of oil over moderate heat until it just sizzles when a drop of water is tossed into it.ģ. Cut the plantains crosswise into 1” thick pieces.Ģ. Then, cut a lengthwise slit along the back of the skin and remove it from the fruit. Using a sharp paring knife cut both ends off of each plantain. 1 Cup coconut oil for frying (approximately), you can substitute vegetable oilġ.2 Large unripe, green plantains (not sweet).This is a simple tostone recipe that you can start to make ahead and finish while the fish is grilling. This can sit in the refrigerator until the rest of the meal is prepared. Peel the mango, remove fruit from the pit, and chop into small cubes. 1/4 Cup cilantro or parsley leaves, chopped coarselyġ. ![]() You can eat them like chips with your fingers. Tostones are twice cooked green plantains. What I think goes perfectly with snapper is tostones and a refreshing tropical fruit relish to round out the meal. Red Snapper is native to the Gulf of Mexico and nearby regions of the Atlantic Ocean and the Caribbean Seas. Remove the filets to a plate and serve with lemon wedges. Grill for approximately 4 minutes until the fish is opaque and flaky. Place the filets on the grill skin side facing down and close the top. ![]() Heat your Foreman Grill to medium high.ģ. Set the fish aside on a plate for a few minutes.Ģ. Brush both sides of the filets lightly with EVOO and season with the paprika, salt, and pepper. Total time: 14 min – Prep time: 10 min – Cook time: 4 min – Serves: 4 peopleġ. However, with the Foreman Grill, I have found that the fish holds its shape fairly well because the top grill plate presses down on the filets and cooks both sides evenly. So that the filets don’t curl up when the skin tightens during cooking, I will make small scores with a very sharp knife in the skin. That is why I always ask the fish monger to carefully remove the scales. Snapper skin chars nicely, helping to keep the flesh inside moist. Red Snapper is a fish that I always prefer grilled. So, eat your fish to keep sodium levels and hypertension in check. Without it, we are at higher risk for stroke and high blood pressure. Potassium helps to balance sodium in our bodies. Potassium is a necessary mineral and electrolyte for cardiovascular and musculoskeletal health. Snapper is an excellent source of potassium and vitamin B-12. That makes this fish somewhat of a super food. Nutritionally, red snapper is low in calories and high in protein and omega-3 fatty acids. It lends itself well to being grilled on a George Foreman Grill. Red snapper is a great fish to add seasonings to because it takes on other flavors easily. It is mild in flavor and the flesh is fine yet firm, white, and slightly sweet when cooked. Red snapper is a pretty fish with a rosy red hue to its skin. It is a treat when it is in season in late spring. Red snapper is not always easy to find at the fish store or supermarket. Tasty Grilled Red Snapper on the Foreman Grill Recipe 4 - 27 vote ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |