Red Snapper

SuperDave

Anyone have a good recipe for grilling snapper on the egg.

Stogie

SuperDave,[p]Here are a couple I have used. The first one is for a whole snapper and quite good.[p]Stogie
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Mexican Snapper [p]1 Red Snapper, whole[p]VINAIGRETTE
3 tablespoon(s) Olive oil, virgin
1 tablespoon Lime juice, fresh
1 tablespoon Cilantro, chopped
1 teaspoon Garlic, finely minced
1/4 teaspoon Oregano, dried
1/4 teaspoon Cumin
1/4 teaspoon Kosher (coarse) salt
1/8 teaspoon Cayenne pepper[p]1/2 cup Red onion, thinly sliced
1/2 cup Anaheim chiles, thinly sliced
1/2 cup Tomato(s), fresh, thinly sliced[p]PREPARATION:
Combine the vinaigrette ingredients.[p]Place the onion, chiles and tomatoes in separate bowl and pour 1/2 the vinaigrette over them. Toss to coat.[p]Stuff the veggies inside the cavity and tie to close.[p]Brush outside with remaining vinaigrette.[p]Cook over Indirect medium heat for about 20-30 minutes, or until desired doneness.[p]Remove filets and serve with veggies.
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Southwestern Fish [p]2 pound(s) Fish
4 teaspoon(s) Cumin powder
2 teaspoon(s) Salt
2 teaspoon(s) Black pepper, coarsely ground
6 tablespoon(s) Sour cream
6 tablespoon(s) Mayonnaise
3 tablespoon(s) Lime juice
1 clove Garlic, crushed
pinch Salt[p]PREPARATION:
Season fish with salt and pepper.[p]Coat fish with dusting of cumin. Pat firmly into fish.[p]Brush fish with oil and grill to your doneness.[p]Combine remaining ingredients and whisk together.[p]Serve Lime Cream sauce on top of fish. Let come to room temp before serving.[p]

Unknown

SuperDave,[p]If the snapper is fresh-just add salt and pepper-grill it on egg for about 20 min at 400-a little lemon right before you take it off-this fish is too good fresh to add flavor-turn whole fish once and not at all for filets.