How to Cook Fish and Seafood - Recipes and Information
Custom Search

Recipes for Snapper


Spicy West Indies Snapper (Serves 4)
Snapper Recipes, Fish Fillet Recipes, Main Dish Recipes


Seafood Recipes by Classification
Recipes for Fish
Recipes for Shellfish
Recipes for Crustaceans (Shrimp, Crab...)
Recipes for Cephalopods (Squid, cuttlefish...)
 
 
Seafood Recipes by Course Type
Starter Recipes
Main Dish Recipes
Finger Food Recipes
Barbeque Recipes
Quick & Easy Seafood Recipes
Seafood Soup Recipes
 
Seafood Recipes by Country Cuisine
Asian Seafood Recipes
Italian Seafood Recipes
Greek Seafood Recipes
Thai Seafood Recipes
Japanese Seafood & Sushi Recipes
Mexican Seafood Recipes
 

Recipe Links
Seafood Recipes
Beef Recipes
Chicken, Duck & Turkey Recipes
Pork Recipes
Lamb Recipes
Vegetable Recipes
Pasta Recipes
Chocolate Recipes
Desert Recipes
General Recipe Sites
Fishing Websites
Top 100 Listed Recipes Sites
 
 
Cooking & Preparation Time:  30 - 60 minutes  

Starfish Rating:

 

 
Ingredients

4 pounds snapper fillets
1 1/2 cup freshly squeezed lime juice
1 tablespoon curry powder
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon allspice
1 tablespoon ground ginger
1 tablespoon salt
1 tablespoon freshly ground black pepper
1 1/2 teaspoon cayenne pepper
1 medium red onion, thinly sliced
Vegetable oil

 
Method

Soak the fish in lime juice for 30 minutes in a glass pan or non-corrosive dish. Remove the fish, reserving the juice.

Combine the curry powder, cumin, paprika, allspice, ginger, salt, black pepper, and cayenne pepper in a small bowl and stir until well blended. Place each fish fillet on an individual sheet of aluminum foil. Coat each fillet with the spice mixture. Sprinkle a tablespoon of the lime juice over each piece of fish.

Place a mound of onion on the top of each fillet. Wrap each fillet tightly in the foil. Remove the rack from the grill and lightly oil it with vegetable oil where the fish will be placed. Make a fire in the grill and cook for 5 minutes. Turn the fish packets and cook for another 3 minutes. Open a packet to see if the fish is done. The flesh should be opaque and the skin should pull away from the flesh; flakiness is usually a sign of overcooking.
 

Printer Friendly Version


 

 

 

Privacy Policy  |  Cookie Policy