Jun 19th, 2014
The wild caught Red Snapper has metallic pink skin and is excellent for grilling. It’s lean and moist with a sweetly mild flavor. It pairs well with flavorful spices and tropical fruits and salads. Best when baked, broiled, grilled or sauteed. It is comparable to Grouper, Rockfish or Ocean Perch. This recipe below is great for those summertime get togethers or even just dinner for 2.
Grilled Red Snapper with Lime
1 medium onion, thinly sliced & separated into rings
1 lb. red snapper or salmon fillets
1 tbsp. coarse mustard
lime wedges, chopped orange sections and chopped papaya
slices for garnish
6 tbsp. lime or lemon juice
2 tbsp. honey
Prepare the grill or preheat the broiler. Place onion on a large no-stick frying pan heated on medium high. Sauté without oil until soft and lightly burnished, about 8 to 10 minutes. (Use non-stick cooking spray for pan.) While onions are cooking, grill or broil fish on both sides until cooked through, about 4 1/2 minutes on each side. Transfer to a heated serving platter. Add the lime juice, mustard and honey to the frying pan. Bring to a boil, and cook until reduced by half, about 3 minutes, stirring frequently. Watch closely so it doesn’t boil away. Drizzle sauce over fish and serve immediately.