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  • The base number of servings for this recipe is 4
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    Grilled Red Snapper

    "You all met my mother in the MasterChef “Family Reunion” episode. My mom was absolutely thrilled to be served dinner by all three chefs—Gordon Ramsay, Graham Elliot, and Christina Tosi. She still boasts about it! Something you should know about my mother—other than the fact that she is a better cook than I am—is that she absolutely loves this dish. Growing up, my mom would want nothing more than a 3-kilo fish all to herself for her birthday dinner!

    While this technique may be unfamiliar to some of you, believe me, there is something absolutely magical about grilling a fish whole and eating it family style with Grilled Bean Taquitos on the side. Warm some tortillas to eat with this flaky fish, and if you really want to be transported to Mexico, grab yourself a crisp cold beer. You’ll see just how perfect this summer favorite is." - Chef Claudia Sandoval


    Ingredients
    For the fish:
    1
    3 to 4 pound red snapper (butterflied from head to tail by fishmonger)
    1
    tablespoon
    mayonnaise
    1 1/2
    teaspoons
    bottled prepared mustard
    4
    garlic (minced)
    1/2
    teaspoon
    New Mexico chile powder
    1/4
    cup
    Maggi sauce
    *
    Salt and Pepper
    *
    cooking spray
    For the vegetables
    1
    teaspoon
    canola oil
    1
    medium red onion (sliced into thin half-moons)
    1
    medium green bell pepper (seeded and sliced 1/4 inch thick)
    1
    large tomato (sliced)
    *
    lime wedges
    Directions
    For the fish: Preheat an outdoor grill to medium heat. In a medium bowl, whisk together the mayonnaise, mustard, garlic, chile powder, and 1 tablespoon of the Maggi sauce until incorporated. Place a large piece of aluminum foil (large enough to hold your butterflied fish completely open) on a work surface. If your fish still has its fins, you can cut them so your fish lies completely flat. Place the fish on the foil skin- side down.
    Season the flesh side generously with salt and pepper, then generously brush the flesh of the fish with the seasoned mayonnaise. (There is no need to brush the marinade on the skin, as it won’t be eaten.)
    Spray a large fish- grilling cage with cooking spray on the side that will be touching the flesh side of the fish. Using the aluminum foil as an aid, place the fish onto the grilling cage and close it. Flip it over so the flesh side is the first to hit the grill.
    Sear the fish until it is starting to cook through and you have some crispy, almost burnt pieces of fish, 3 to 5 minutes. Flip the fish so the foil side (skin side) is facing down and cook grill until the fish is cooked through, 7 to 10 minutes more.
    For vegetables: Heat the oil in a medium sauté pan over high heat. Add the onion and bell pepper and cook for 1 to 2 minutes, until starting to soften. Add the remaining 3 tablespoons of Maggi sauce and continue to cook until the onion begins to wilt slightly. Remove from the heat.
    To plate: Very carefully remove the fish from the cage and place the fish on a large serving platter, skin side down. Garnish with the sautéed onion and pepper and the tomato slices. The heat of the fish will warm the tomatoes slightly but not cook them. Serve with lime wedges alongside.

    The base number of servings for this recipe is 4
    OK

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