I don’t have any relationship with Mangia except as a customer, but their products are hereby recommended. Grilled Snapper Preheat the grill for indirect heat to 400 degrees F. You can tell from the aroma that fills your nose when you open the package. The rubs from Mangia are very high quality. For this recipe, the sweet rub was perfect. I bumped into the folks from Mangia (they’re very fun and engaging) on Twitter and after a visit to the website loaded up on Cajun Mojo Dry Rub, Sweet Cajun Dry Rub and their flagship Cajun Dry Rub. Note: The Cajun dry rub I used came from Mangia. Instructions Open the fish and stuff with sliced rings of two limes, as well as 1 sprig rosemary. The whole meal took about 30-40 minutes, including the prep. I placed the fish in the center of the plate and drizzled just a teaspoon of extra virgin olive oil to give it a nice gloss and surrounded it with the peas and potatoes and a wedge of lemon. Red snapper is covered with a delicious garlic-lemon-dill butter and quickly baked in the oven-a perfect weekday recipe for 2 with little effort. I’ve included a recipe for the roasted potatoes and onions and for the other side, quickly sautéed some sugar snap peas and mushrooms. To make the red snapper grilled with dressing of yogurt and avocado: marinate the fillets of fish with salt and pepper and let stand for 10 minutes before. Blend 2 tablespoons of lime juice with oil and chili powder. It got a dry rub and some olive oil and a quick turn on the grill over some cherry wood coals. Lay fish on a baking sheet, skin-side down. Meanwhile, combine sauce ingredients in a small food processor.
from the heat for 3-5 minutes on each side or until fish flakes easily with a fork. Grill fillets, covered, over medium heat or broil 4 in. The snapper was very fresh and wild caught. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. The recipe below is about as simple as it gets. The Cajun Red Snapper pictured above is a perfect example of what I mean. All you need are some great ingredients and a little care and attention to the cooking process itself, and a little extra effort to compose individual plates. Place the fish on a platter and let it stand for 10 minutes. 10 minutes longer, grill until the flesh is white. You can also make this dish with black sea. Putting meal on your table that looks and tastes like it belongs in a fine restaurant doesn’t require any special training or hours of preparation and cooking. The fish can be grilled over moderately high heat, uncovered, until lightly charred and then it can be released from the grate in 10 minutes. The mild, slightly sweet flavor and flaky texture of red snapper takes well to light seasoning and a quick saute.
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