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#RED SNAPPER RECIPE SKIN#

2 Large unripe, green plantains (not sweet).

This is a simple tostone recipe that you can start to make ahead and finish while the fish is grilling. This can sit in the refrigerator until the rest of the meal is prepared. Peel the mango, remove fruit from the pit, and chop into small cubes.

1/4 Cup cilantro or parsley leaves, chopped coarselyġ.

You can eat them like chips with your fingers. Tostones are twice cooked green plantains. What I think goes perfectly with snapper is tostones and a refreshing tropical fruit relish to round out the meal. Red Snapper is native to the Gulf of Mexico and nearby regions of the Atlantic Ocean and the Caribbean Seas. Remove the filets to a plate and serve with lemon wedges. Grill for approximately 4 minutes until the fish is opaque and flaky.

#RED SNAPPER RECIPE SKIN#

Place the filets on the grill skin side facing down and close the top. Heat your Foreman Grill to medium high.ģ. Set the fish aside on a plate for a few minutes.Ģ. Brush both sides of the filets lightly with EVOO and season with the paprika, salt, and pepper. Total time: 14 min – Prep time: 10 min – Cook time: 4 min – Serves: 4 peopleġ. However, with the Foreman Grill, I have found that the fish holds its shape fairly well because the top grill plate presses down on the filets and cooks both sides evenly.

So that the filets don’t curl up when the skin tightens during cooking, I will make small scores with a very sharp knife in the skin. That is why I always ask the fish monger to carefully remove the scales. Snapper skin chars nicely, helping to keep the flesh inside moist. Red Snapper is a fish that I always prefer grilled. So, eat your fish to keep sodium levels and hypertension in check. Without it, we are at higher risk for stroke and high blood pressure. Potassium helps to balance sodium in our bodies. Potassium is a necessary mineral and electrolyte for cardiovascular and musculoskeletal health. Snapper is an excellent source of potassium and vitamin B-12. That makes this fish somewhat of a super food. Nutritionally, red snapper is low in calories and high in protein and omega-3 fatty acids. It lends itself well to being grilled on a George Foreman Grill. Red snapper is a great fish to add seasonings to because it takes on other flavors easily. It is mild in flavor and the flesh is fine yet firm, white, and slightly sweet when cooked. Red snapper is a pretty fish with a rosy red hue to its skin. It is a treat when it is in season in late spring. Red snapper is not always easy to find at the fish store or supermarket. “Reprinted from Bobby Flay’s Bar Americain Cookbook by Bobby Flay, with Stephanie Banyas and Sally Jackson Copyright © 2011.Tasty Grilled Red Snapper on the Foreman Grill Recipe 4 - 27 vote Place the tortillas on a flat surface, fill the center of each with some of the fish, slaw, salsa, and cilantro leaves. Grill the tortillas for about 5 seconds per side, until slightly charred. Let cool slightly and then flake into large pieces using a fork.Ĥ. Transfer to a plate and immediately drizzle with the 1⁄4 cup reserved citrus vinaigrette. Grill until golden brown and slightly charred on both sides and just cooked through, about 4 minutes per side. Brush both sides of the fish with oil and season with salt and pepper. To cook the fish, preheat the grill to high or heat a grill pan over high heat.

The slaw can be made 1 hour in advance and stored covered in the refrigerator.ģ. Combine the napa and red cabbages and carrot in a large bowl, add the remaining vinaigrette, and toss to coat. Reserve 1⁄4 cup of the citrus vinaigrette for the fish.Ģ. With the motor running, add the oil and blend until emulsified. To make the cabbage slaw, put the lemon juice, orange juice, mustard, honey, and basil in a blender and blend until smooth.