it can be frozen or grilled fresh. It can also be
Spray pizza pan with non-stick spray.
Pizza pans with small holes work best for this recipe.
Spread out crust on pan, top with sauce, cheese and your favorite pizza toppings.
When coals are hot, place pizza to outer edge. Keep vents (if you have them) half open.
Cooking time may vary, usually 12-18 minutes (unless using prebaked crust). You may have to experiment with what times and temperatures work best on your own grill.
Done when cheese is melted and crust is brown.
Mix lemon juice, garlic, salt and oil.
Pat onto snapper; grill until flakes.
(It does not take long.)
In a food processor, combine onion, garlic, ginger, lemongrass, sambal oelek, tamarind paste, mint, coconut and coconut milk. Pulse to finely chop. Heat 1 tbsp oil in a frying pan over medium heat. Cook spice mixture for 3-4 mins, until golden. Set aside.
Preheat grill. Fill snapper cavity with spice mixture. Brush with remaining oil and season to taste. Sprinkle with chili. Wrap in parchment paper and foil to form a parcel. Grill over medium heat for 10-15 mins per side. Serve with grilled lemon halves.
mooth paste. This paste tastes best if left for a few
nto both sides of the snapper fillets, pressing it in.
Mix together butter, lemon juice and seasoning mix.
Pour over fish and let marinate for 30 to 45 minutes, then grill over hot coals until done.
Add mixture to fish while grilling.
Serve with steamed vegetables or grilled vegetables wrapped in foil such as squash, broccoli, red bell pepper and cauliflower or zucchini.
If grilling vegetables, put butter, salt and pepper on vegetables and wrap in foil; place on grill where coals aren't so hot.
lmost no liquid remains.
SNAPPER FILLETS:
Rub fillets with
Simmer olive oil, tomatoes and parsley for 5 minutes.
Combine next 14 ingredients and add to first mixture.
Simmer over high heat for 5 minutes.
Reserve.
Place snapper in a roasting pan. Season with salt and pepper.
Combine green olives, scallions, red bell peppers and capers.
Spread on fillets.
Pour reserved sauce over.
Bake at 375\u00b0 for 20 minutes.
Serves 8.
owl to serve alongside the grilled shrimp. ** (See Cook's Note
Melt 2 tbsp butter in a large frying pan over medium heat. Saute potato slices in a single layer for 4-5 mins per side. Drain on paper towels.
Melt remaining butter over medium heat, season fish then cook, skin side down, for 2-3 mins, pressing down to seal. Flip over and cook for 2 mins.
To make dressing, whisk all ingredients together. Season to taste.
In a bowl, gently toss potatoes, tomatoes, beans and olives together with 1/2 the dressing. Arrange on serving plates. Top with hardboiled egg. Serve with fish and remaining dressing ...
but will lose the char-grilled flavor), until cooked through, turning
Melt butter or margarine in the bottom of a baking dish. Place red snapper in a single layer and then cover with white sauce.
Sprinkle with paprika.
Bake at 350\u00b0 for 30 to 40 minutes; check doneness with a fork.
Don't overcook.
Serve with rice, the sauce makes a great gravy.
inutes (15 if halving the recipe) stirring often to prevent burning
Make dark brown roux of oil and flour.
Add onions, garlic and celery; cook until soft.
Then add tomatoes, bay leaves, thyme, oregano, salt and pepper.
Cook slowly for 1 hour.
Clean red snapper and place in oblong pan.
Pour sauce over fish and bake in 350\u00b0 oven, until fish is easily pierced with fork, about 30 minutes.
Baste fish with sauce throughout cooking time.
This recipe makes about a quart of sauce.
Serves 6 or 8.
our coals evenly. This recipe is best on a charcoal grill, but
ith a little whipped cream (recipe follows) or cinnamon on top
rill--a spray bottle works best. Careful not to deflate excessively
Trim extra fins and tail off of your fish.
Sprinkle salt and pepper over the entire inside and outside of the fish.
Combine the first seven ingredients, and mix well.
I like to smash the herbs and spices in my mortar and pestle.
If you don't have a mortar and pestle, finely chop the ingredients together on your cutting board.
Stuff fresh herb and spice mixture into fish's cavity, rub any extra over both sides of the outer skin.
Top fish with lemon or lime slice (if using).
Grill whole fish for about 7 minutes on each side ...
ides (unless you chose the snapper!) and the flesh flakes easily