Grilled Red Snapper And Mango With Cilantro Lime Vinaigrette Recipes

Steps:

• Pat dry the fish inside and out. Season inside and out with salt and pepper. Mix the key limes, onions, ginger, and olive oil together. Stuff the fish with the mixture. Rub the outside with a little of the olive oil. On a prepared (cleaned and oiled), medium hot grill, place the fish and grill both sides. Watch for flare-ups. Have a squirt bottle of water handy to prevent burning. Cook the fish for about 10 to 12 minutes a side or until the fish is flaky. Let rest for 5 minutes before serving.
• On a large oval, zig-zag the mango brown butter. Place the plantains on the plate and top with fish. Drizzle some more brown butter on the fish.
• Beverage: Fresh Key Lime Margaritas (3 parts 100 percent agave tequila like Herradura or Patron, 2 parts lime juice and 1 part Cointreau) or Virgin Margaritas
• Mango Brown Butter Vinaigrette: Heat the butter in a small skillet over low heat until it browns, about 10 minutes. Watch carefully as the butter can burn quickly, after browning. It will smell like buttered popcorn.
• In a blender combine the mango, juices, Dijon and shallots. Blend until smooth. Add the hot butter while blender is on. Season and check for flavor. Keep at room temperature. For storage overnight, keep in the refrigerator and bring back to room temperature for service.
• Gingered Smashed Plantains: In a heavy skillet, coat well with oil and bring to medium-high heat. Season the plantains and saute until brown. Flip to brown other side. Drain on paper towels. Lay each slice topped with a little minced ginger on a 5 by 10 triple folded piece of aluminum foil. Fold foil over and smash with saute pan, pot or mallet. to form a small pancake. Reheat pan to medium heat and coat with oil. Saute the 'pancakes' until cooked through. (Can be easily pierced with a fork.) Right before serving drizzle with honey and toss with the scallions.;

Steps:

• Preheat a grill pan over medium-high heat. Add the limes cut-side down and cook until deeply charred, 5 to 8 minutes.
• In a mixing bowl, whisk together the olive oil, rice vinegar, honey, grated ginger, soy sauce and fish sauce. Season with salt and pepper, then set aside.
• Add the frying oil to a cast-iron skillet large enough so the oil comes no more than halfway up the skillet sides. Heat the oil over medium-high heat. Add the jalapeno and 2-inch piece ginger to the oil.
• Place the fish on a cutting board and pat dry with paper towels. Make slashes crosswise on a diagonal along the body of the fish every 2 inches on both sides, cutting all the way down to the bone. Season the fish generously inside and out with salt. Mix together the rice flour, coriander, lime zest and 1 tablespoon salt in a shallow bowl. Dredge the fish in the seasoned rice flour.
• When the oil is 350 degrees F, grip a fish firmly by the tail and carefully lower head-first into the skillet, making sure to lay it down away from you. Repeat with the other fish. Fry until the flesh on the bottom side is cooked through and the skin is deeply browned and crisp, about 4 minutes. While the fish are frying, baste the inside of the heads with hot oil periodically.
• Use tongs and a fish spatula to carefully turn both fish over. Fry until the flesh on the second side is cooked through and the skin is deeply browned and crisp, about 4 minutes. Transfer to a wire rack and season both sides with more salt.
• To serve: Place both fish on a platter. Spoon the ginger vinaigrette over the top and around the fish. Garnish with cilantro and scallions and place the grilled limes around the edges.

Steps:

• Preheat broiler and lightly oil a shallow baking pan (1 inch deep).
• Pat fish dry, then arrange, skin sides up, in 1 layer in baking pan. Brush both sides of fish with 3 tablespoons oil total and sprinkle with salt and pepper. Toss together cilantro, garlic, and zest in a small bowl.
• Broil fish 6 inches from heat, without turning over, until just cooked through, 8 to 10 minutes. Transfer fish, skin sides up, with a metal spatula to a platter, then sprinkle with cilantro mixture and drizzle with remaining 3 tablespoons oil.

Steps:

• Cut fish into 4 serving size portions. Measure the thickness of the fish. Brush with a mixture of 1 tbsp lime juice and water.
• In a bowl, combine paprika, salt, ginger, allspice and pepper. Rub onto fish.
• Arrange fish in a shallow baking pan. Bake uncovered at 425 degrees until fish flakes easitly when tested with a fork. Allow 4 to 6 minutes for each 1/2 inch of thickness.
• To serve, brush fish with pan juices and serve with mango salsa and garnish with lime slices.
• Mango Salsa:.
• Combine mango, 1 red bell pepper, green onions, hot chili pepper, olive oil, 2 tbsp lime juice, vinegar, lime peel, 1/4 tsp salt and pepper.

Steps:

• Spray a baking dish with cooking spray. Place red snapper skin-side down in the baking dish. Sprinkle evenly with garlic, garlic salt, and red pepper. Spread cilantro evenly over the fish; squeeze lime evenly on top.
• Marinate in the refrigerator, 30 minutes to 1 hour.
• Preheat the oven to 425 degrees F (220 degrees C). Melt butter and pour evenly over the fish.
• Bake in the preheated oven until flesh flakes easily with a fork, 15 to 18 minutes. Serve with juices spooned over the fish, if desired.