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Recipe: Grilled Red Snapper
Similar Categories: Grilled, Red, Snapper
Grilled Red Snapper
Ingredients
4 filets red snapper or pacific snapper
2 tablespoons olive oil
3 tablespoons soy sauce
3 tablespoons rice vinegar
Instructions
Using a pair of needle-nose pliers, remove the bones from the snapper.
Lay the fish out on a platter. Whisk together the olive oil, soy sauce
and rice vinegar and pour it over the fish. With a pair of tongs, lift
the the fish over and slather it with the marinade. Let sit for 20
minutes or up to one hour before grilling. For the ahi tuna, I don't
marinate as it tends to make the fish stringy. I simply pour it on and
grill.
I use a gas grill set at medium high, setting the grate about 6 inches
above the flame. Once the grill is at the right temperature, snapper,
though fairly thin, holds up pretty well. I turn it after 4 minutes,
using a metal spatula just to be careful, and cook it another 3
minutes. Move the thicker filets to the upper deck to continue cooking
with less chance of drying out.
If there is an abundance of marinade left on the platter, bring it to
a boil and pour it over the grilled fish when serving.
For the pork chops:
Same procedure for marinating. There is some debate about cooking time
with pork. If you prefer it ever so slightly pink in the center, as I
do, it takes about 4-5 minutes on each side, longer if you prefer it
well done. Obviously, thickness and grill heat varies. You can always
cut into the meat to check for doneness.
For Chicken:
Cover 4 boneless chicken breasts with plastic wrap to avoid splashes
and, using a meat mallet, pound to about 1/2 inch thickness. Proceed
to marinate. I prefer boneless chicken with the skin on and I grill
with the skin side up for about 7 minutes, then turn the chicken and
cook for about 3-5 minutes more. Again, thickness and grill heat
varies. You can always cut into the meat to check for doneness.
Serves 4
Ingredients
4 filets red snapper or pacific snapper
2 tablespoons olive oil
3 tablespoons soy sauce
3 tablespoons rice vinegar
Instructions
Using a pair of needle-nose pliers, remove the bones from the snapper.
Lay the fish out on a platter. Whisk together the olive oil, soy sauce
and rice vinegar and pour it over the fish. With a pair of tongs, lift
the the fish over and slather it with the marinade. Let sit for 20
minutes or up to one hour before grilling. For the ahi tuna, I don't
marinate as it tends to make the fish stringy. I simply pour it on and
grill.
I use a gas grill set at medium high, setting the grate about 6 inches
above the flame. Once the grill is at the right temperature, snapper,
though fairly thin, holds up pretty well. I turn it after 4 minutes,
using a metal spatula just to be careful, and cook it another 3
minutes. Move the thicker filets to the upper deck to continue cooking
with less chance of drying out.
If there is an abundance of marinade left on the platter, bring it to
a boil and pour it over the grilled fish when serving.
For the pork chops:
Same procedure for marinating. There is some debate about cooking time
with pork. If you prefer it ever so slightly pink in the center, as I
do, it takes about 4-5 minutes on each side, longer if you prefer it
well done. Obviously, thickness and grill heat varies. You can always
cut into the meat to check for doneness.
For Chicken:
Cover 4 boneless chicken breasts with plastic wrap to avoid splashes
and, using a meat mallet, pound to about 1/2 inch thickness. Proceed
to marinate. I prefer boneless chicken with the skin on and I grill
with the skin side up for about 7 minutes, then turn the chicken and
cook for about 3-5 minutes more. Again, thickness and grill heat
varies. You can always cut into the meat to check for doneness.
Serves 4
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