RED SNAPPER LOS GRILLA
- 4 Large Filets of Red Snapper
- 1 Lime
- 2 Medium Onions
- 1⁄3 C Olive Oil
- 1⁄4 C Ponzu Sauce
- 1 tsp Salt
- 1 tsp Black Pepper
- 3 tsp Fresh Chopped Cilantro
- 1⁄2 tsp Lime Zest
- 1 tsp Minced Garlic
- 1⁄2 tsp Cumin
- 1 tsp Ancho Chili Powder
Zest your lime and then slice it into slices. Slice your onions into very thin rings and then break them apart. The onions and lime slices will be the bed that you lay your fish on to cook.
Whisk all the ingredients together into the olive oil. You want this mixture well combined. You will also want to whisk this again before just before applying. There should be enough of this baste to allow you to baste the fish about 3 times.
Start your grill and set it to 350 degrees. Place the fish in your basket and then paint with one light coat of the baste.
Every 15min or so come back and re-baste the fish. The cook time will be determined by the thickness of the fish. If you have thinner filets they will cook in about 30min. If they are very thick then allow another 15-20min. I don’t necessarily cook Red Snapper or any other firm-fleshed fish to a time. Instead, I cook to a firmness.
Use your index finger and press the flesh of the fish. Once it feels firm and dense it is done.