Recipe - Grilled Red Snapper

4 Whole Red Snapper; or 4
Fillets of about 1 lb. each
8 tablespoon Butter
4 teaspoon Garlic: about six cloves
finely chopped
4 Limes
6 Sprigs Fresh Fennel or 1 1/2
tsp. Dried; up to 8
6 Sprigs Fresh Thyme or 1 1/2
tsp. Dried; up to 8
One half teaspoon Salt
One fourth teaspoon Cayenne Pepper
24 bn Green Onions; trimmed,
rinsed, and tied with wet
string, up to 32

Hello, Barbecue Enthusiasts!

If you've never prepared red snapper on the grill, get ready for a fresh
fish feast. However, you may want to have a fishrack handy. This tool
greatly simplifies the delicate process of turning the fish without
breaking up the lovely presentation.

The sauce of garlic, lime, and butter in today's recipe goes well with
nearly any grilled seafood, so don't hesitate to use this mixture for
grilled shrimp, lobster, or fish steaks!

We're wrapping up our salute to National Barbecue Month as The Cook and
Kitchen Staff head outdoors to get grilling.

Make sure the snapper has been cleaned and scaled. You may leave the head
and tail intact if preparing a whole snapper. Rinse and dry fish
thoroughly.

Melt butter and sauté garlic in it until soft, approximately 3 to 5
minutes. Halve 3 limes and squeeze the lime juice into the garlic butter.
Using a basting brush, coat both sides of each fish or fillet with the
butter mixture. Tuck a few sprigs of fresh herbs in each fish, or combine
dried herbs and sprinkle evenly in the fish. Season each portion with salt
and cayenne pepper.

Utilize a fish rack or gently place fish directly on your tinfoilcovered
grill, about 3 or 4 inches above the coals. Grill snapper for about 10
minutes, basting occasionally with the remaining butter sauce.

Meanwhile, prepare to grill the green onions. Plan on 6 to 8 green onions
per serving, and trim them to 5 or 6 inches in length. Soak the string in
ice water to prevent them from burning during cooking, and use the strings
to tie up 4 bundles of green onions. Dip each whiteended bundle in the
sauce of lime, garlic, and butter. Grill, with the onions propped up like
palm trees, white sides down, until tender.

Carefully turn the fish in the rack or with a large spatula on the grill
and cook another 10 minutes. When completely cooked, the flesh should be
opaque in color and easy to flake with a fork. Garnish with thin slices of
the 4th lime and serve warm with the grilled green onion bunches. Goes well
with boiled or grilled red potatoes.
Kitchen Staff Tip: Spice up your snapper! Coat the fish with a paste made
of 3 Tbs. paprika, 2 tsp. cayenne pepper, 1 tsp. salt, 2 tsp. granulated
sugar, and the juice of eight limes. Grill as directed, but serve with a
salsa on the side and a Mexican salad or rice.

Posted to dailyrecipe@recipeaday.com by RecipeaDay
recipeaday@bignetwork.com on May 23, 1998