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How To make Grilled Gulf Snapper with Avocado and Tomatillo Salsa
5 Tomatillos
husks removed
and coarsely chopped 1/4 White Onion :
peeled and
roughly chopped 2 Cloves Garlic peeled
2 Serrano or Jalapeno Chilies,
stemmed :
seeded, and coarsely chopped 1 C Water
1 Tb Red Wine Vinegar
1/2 Avocado peeled and pitted
1 Sm Bunch Cilantro :
chopped
1 Lime juiced
Salt Ground Black Pepper 32 Oz Gulf Snapper Fillets
4 Ts Dried Oregano
Vegetable Cooking Spray 2 Limes :
cut in wedges
1 Sprig Fresh Cilantro
Combine tomatillos, onion, garlic, chilies, water and vinegar in a saucepan. Bring to a boil and simmer for about 15 minutes. Transfer solid ingredients to a blender. Add avocado, chopped cilantro, lime juice, and 1tb of the cooking liquid. Blend just until smooth, adding additional cooking liquid if necessary. Transfer to a saucepan, season with salt and pepper and heat through just before serving. Sprinkle snapper with oregano, salt and pepper. Lightly coat grill with vegetable spray. Grill fish over medium-high heat until cooked, but not falling apart, about 4 minutes on each side. Presentation: Spoon a puddle of salsa onto 4 dinner plates and place snapper on top of sauce. Arrange line wedges on or around the fish; garnish with sprigs of cilantro and serve.
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How to Cook Grilled Snapper
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Oven Baked Snapper with Pineapple Salsa/ አሳ ከአናናስ ሳልሳ ጋር
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Oven Baked Snapper with Pineapple salsa/ አሳ ከአናናስ ሳልሳ ጋር
Serving size 4-5
Ingredients for the snapper:
- 2 whole snappers (about 4.5 lbs.)
- ¼ cups oil (I used avocado it can be any kind of oil)
- 8 clove garlic fine chopped
- 3 tbsp lemon pepper seasoning
- 1 tbsp salt
- 1 tsp lemon pepper
- ½ tsp pepper
- 2 lemons slice
- 1 red onion slice
- 1 bunch cilantro
Instructions
1. The first step of this baked snapper is preheating your oven to 400 degrees Fahrenheit. Take snapper and score it on the skin all the way to the bone. Score it 2 inches apart; this will allow the lemon mixture to permeate the meat of the fish.
2. Put your oil, garlic, lemon pepper, salt and pepper into bowl and mix. Line a baking dish that is large enough to fit your fish and Rub your lemon mixture all over your snapper and inside the scores you made on the fish. Place the cilantro, slice lemon and onion into the fish stomach.
3. bake for about 20 minutes. Then change the oven to broil and bake it for 7 minutes. You are going to want to check your snapper starting at around 15 minutes because the snapper size may differ from mine. You want it to be fork flaky but not overdone. If it is too rubbery and not flaky, it needs some more time in the oven.
4. Serve the fish with salsa and rice or potato
Ingredients for the salsa:
- 1 pineapple diced
- 5 jalapeno pepper seeded and diced(3 if you want it to be mild)
- ½ red onion diced
- 1 bunch cilantro chopped
- Salt and pepper to taste
- Agave or honey to taste (if the pineapple is not sweet)
Direction:
1. Mix all the ingredient together and adjust seasoning
How to Cook Snapper Tacos
how to Do florida is an Emmy Award winning travel adventure series featuring authentic Florida.
Chef Justin takes flour tortillas and jams them with Florida Red Snapper and then dips them into everything Florida.
---------------------- RECIPE ----------------------
INGREDIENTS:
- 2 pounds fresh Florida Red Snapper (or grouper or mahi-mahi) fillets
- 8-12 flour or corn tortillas
- 1 head shredded lettuce
- 2 tablespoons olive oil
MARINADE:
- 1/2 cup olive oil
- 2 tablespoons fresh garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 tablespoons lime juice
PREPARATION:
1. Combine olive oil, garlic, cumin, chili powder & lime juice in a large bowl
2. Skin the fish
3. Chop fillets into bite-sized pieces.
4. Combine fish fillets with marinade mixture and refrigerate for 1 hour or overnight.
5. Heat large skillet on medium-high heat
6. Add olive oil to skillet
7. Add fish & marinade to skillet
8. Fill tortilla with shredded lettuce, fish pieces, and Mango/Avocado Salsa.
ALTERNATE PREPARATION:
1. Combine garlic, cumin, chili powder & lime juice in a large bowl
2. Leave fish whole
3. Add marinade to fish and refrigerate for 1 hour or overnight.
4. Grill fillets on a hot grill.
5. Skin the fish
6. Chop cooked fillets into bite-sized pieces.
7. Fill tortilla with shredded lettuce, fish pieces, and Mango/Avocado Salsa.
MANGE/AVOCADO SALSA INGREDIENTS:
- 2 Florida mangos, diced medium
- 1 Florida avocado, diced medium
- 1/4 cup red onion, diced
- 1 tablespoon jalapeño pepper, minced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- Sea salt and fresh ground pepper to taste
SALSA PREPARATION:
1. Combine all ingredients; mix well and refrigerate until ready to use.
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Not my greatest creation in the kitchen but the family really liked it so it's still a win.
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