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Grilled red snapper

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Ingredients/Components

salt - 1 tsp
water - 3/4 c
vinegar - 1 Tbsp
lime juice - 2 Tbsp
freshly ground pepper - 1/4 tsp
mayonnaise - 5 Tbsp
cloves garlic - 4 item
olive oil - 1/4 c
ground cumin - 1/2 tsp
onion - 1/4 item
salt and freshly ground pepper - 1 item
tomatoes, peeled and seeded - 3 item
ground chipotle chiles
Mexican oregano - 1/2 tsp

How to make grilled red snapper:

Sauce:1 tsp. ground chipotle chiles3/4 c. water3 tomatoes, peeled and seeded4 cloves garlic1 Tbsp. vinegar1/4 onion1/2 tsp. Mexican oregano1/2 tsp. ground cumin3 Tbsp. olive oil salt and freshly ground pepper Remove gills, intestines and scales on fish; rinse snapper and pat dry.

In a bowl, combine mayonnaise, lime juice, salt and pepper. Rub the fish with this mixture and marinate at room temperature for 20 minutes.

Sauce: In blender, combine chipotle chiles, water, tomatoes, garlic, vinegar, onion, oregano and cumin until smooth. Heat oil in small saucepan and add chile mixture. When puree comes to boil, lower heat and simmer for 20 minutes or until somewhat thickened. Add salt and pepper to taste. Allow to cool to room temperature.

Heat an outdoor grill and lightly grease rack. Rack should be about 8 inches over low fire. Place fish on rack and grill 15 to 20 minutes. Baste well with sauce, getting some inside fish as well. Turn fish over; baste with sauce. Grill for 15 minutes. Peek inside fish; it is done when inside flesh is opaque. Do not wait for meat to flake. Fires are individual; keep an eye on the fish and avoid overcooking. Serves 4 to 6.

Contains 618 calories/serving (kcal), 30 g total fat/serving, 45% calories from fat, 147 mg cholesterol, 78 g protein and 455 mg sodium.

Recipe categories: Main dish, Fish, Saltwater fish.

Rating:

3.7

Average rating: 3.7, total votes: 3

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