Whole Grilled Local Snapper Recipes

Steps:

• For the salsa: Preheat a charcoal grill for medium-high heat.
• Brush the bell peppers, tomatoes and chiles with oil and season with salt and pepper.
• Grill the bell peppers until charred on all sides and just cooked through, about 2 minutes per side. Remove to a bowl, cover with plastic wrap and let steam for 15 minutes. Remove the skin and seeds and dice.
• Grill the tomatoes until charred on all sides and just cooked through, about 2 minutes per side. Remove to a cutting board, let rest for 10 minutes and coarsely chop.
• Grill the chiles until charred on both sides, about 2 minutes per side. Remove to a bowl, cover with plastic wrap and let steam for 10 minutes, and finely chop.
• Combine the bell peppers, tomatoes, chiles, olives, cilantro, capers, thyme, oregano, vinegar and oil in a medium bowl and season with salt and pepper. Let the mixture sit at room temperature for 30 minutes before serving to allow the flavors to meld.
• For the snapper: Combine the achiote, coriander and oregano in a small saute pan and toast over low heat until just fragrant, about 2 minutes. Remove from the heat, let cool slightly and grind in a coffee grinder. Combine the ground spices with the paprika, salt and pepper in a large baking dish. Add the lime juice, garlic and oil, and whisk until the consistency a smooth paste. Sprinkle the fish all over with salt and pepper. Rub one side of each fish generously with some of the paste. Cover and marinate for 20 minutes.
• Preheat a charcoal grill for direct medium-high heat and indirect grilling.
• Grill the fish, paste-side down, over the direct heat, until the paste is nicely charred, 5 to 7 minutes. Carefully flip the fish over using a large, heavy duty spatula and move the fish to the opposite side of the coals. Cover the grill and continue cooking until just cooked through, 10 to 15 minutes. Transfer the fish to a large platter. Spoon the salsa on top and garnish with the fresh herbs.

Steps:

• To make the Snapper: Have your fish monger clean and scale the red snapper, making sure gills and fins have been removed.
• In a plastic bag, marinate the fish in olive oil and your fresh herb of choice (cilantro matches well with the jicama slaw) for 2 hours in the refrigerator. Cut the lemon into small wedges and stuff them into the cavity of the fish.
• While the fish is marinating, make the Slaw: Julienne the jicama and the carrot. Mix in the scallion and cilantro. Combine the rice wine vinegar, fresh lime juice, sugar, and chili paste, if using, in a small bowl to dissolve the sugar and then toss with the vegetables. Place the slaw in the refrigerator and chill.
• To grill the snapper: Place the marinated fish into a grilling basket, making sure to wipe off any excess marinade which can cause the fire to flare up. Use a high heat, and grill fish for about 10 minutes per inch of thickness at its thickest point. Make sure you only turn the fish once. If you don't have a grilling basket, try wrapping the fish in a banana leaf, it will help prevent the fish from falling apart, while allowing the flavor of the grill to penetrate the snapper.
• To bake the fish: Preheat the oven to 400 degrees F.
• Transfer the marinated fish to a large, well-greased oval ceramic casserole or roasting dish. A large oval saute pan also works well. Bake for 12 to 15 minutes per inch of thickness at the thickest part. The fish is done when the thickest part has a moist and juicy appearance. Do not cook until flaky, this means the fish is overdone and will taste dry. Check the readiness of the fish by gently lifting the fillet away from the bone along the dorsal fin near the head. An instant thermometer can also tell you when the fish is done. It should read approximately140 degrees F.
• To serve, spread the jicama slaw onto a large oval serving dish, and place the grilled fish on top for a wonderful looking (and tasting) dish.

Steps:

• Preheat a grill to medium-high heat.
• Rub the fish all over with the tomato bouillon, pepper and garlic. Stuff the fish cavities with the lemon slices, tomato slices and herbs. Add the fish to the grill and cook until the fish flakes easily with a fork, 6 to 7 minutes on each side. Transfer to a platter and serve.

Steps:

• Slice the tender portion of the green garlic thin and discard the tough stem ends. In a mortar and pestle, crush the sliced green garlic to puree, add the thyme leaves, the lemon peel, and olive oil and work into a paste. Add the juice and season with salt and pepper.
• Slash the fish three times on both sides all the way to the bone and rub the marinade on the fish and season well. Grill over medium-low heat, turning half way through. Grilling time should take 15 to 20 minutes.