Red Snapper Fajitas Recipes

Steps:

• Preheat the oven to 450 degrees. Tear 2 pieces of parchment or aluminum foil, about 12-inch square.
• Drizzle some olive oil in center of each square and spread with your fingers. Set the filets, skin side down, over the olive oil in the foil and season with salt and pepper. Drizzle more olive oil over fish, then top with tomatoes and then fresh herbs. Drizzle drops more olive oil and season with salt and pepper.
• Wrap, deli style. Set package on a baking dish or sheet and bake for 30 minutes or until tender. While snapper is cooking, make orange rice.

Steps:

• Make marinade: in a bowl, whisk the marinade ingredients together.
• Put fish fillets in a large plastic zip-lock bag; pour in the marinade.
• Press the air out of the bag and seal; turn bag to distribute marinade; refrigerate for 30 minutes.
• Make the salsa: in a bowl, combine the salsa ingredients; season with more salt and lime juice, if desired.
• Remove fillets from bag; discard marinade.
• Lightly brush or spray both sides with vegetable oil.
• Grill over direct high heat until fish begins to flake, 3-4 minutes, turning once halfway through grilling time.
• Remove from grill; separate into large flakes with two forks.
• Heat tortillas over direct high heat for about 30 seconds without turning; wrap in a kitchen towel to keep warm.
• Clean, core, and cut the lettuce into crosswise slices.
• Let each person assemble their own fajitas, piling the lettuce and fish on the warm tortillas and topping with the salsa.

Steps:

• Combine fish and pineapple in medium bowl; season with salt and pepper. Marinate 30 minutes, tossing occasionally.
• Preheat oven to 375°F. Arrange tortillas on heavy large baking sheet. Top with cheese and cilantro, dividing equally. Bake until cheese melts, about 8 minutes. Transfer tortillas to plates.
• Meanwhile, heat oil in large skillet over high heat. Add peppers and onion; sauté until beginning to soften, about 5 minutes. Add fish mixture; sauté until just cooked through, about 2 minutes. Spoon mixture on top of tortillas, dividing equally. Serve with lime wedges and sour cream.

Steps:

• TO MAKE THE MARINADE: In a medium bowl whisk together the marinade ingredients. Place the fillets in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade and refrigerate for 30 minutes. TO MAKE THE SALSA: In a medium bowl combine the salsa ingredients. Season with more salt and lime juice, if desired. Remove the fillets from the bag and discard the marinade. Lightly brush or spray both sides with vegetable oil. Grill over Direct High heat until the fish begins to flake, 3 to 4 minutes, turning once halfway through grilling time. Remove from the grill. Separate into large flakes with two forks. Heat the tortillas over Direct High heat for about 1 minute without turning. Wrap in a kitchen towel to keep warm. Clean, core, and cut the lettuce into thin, crosswise slices. Let your guests assemble their own fajitas, piling the lettuce and fish on the warm tortillas and topping with the salsa.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.