Red Snapper Los Grilla Recipe
- 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.
Bite Into Some Delicious Facts About Grilled Red Snapper
Few people realize how delicious red snapper is and how easy it is to prepare. Plus, BBQ smoked red snapper will make your mouth water when paired with some pretty simple side dishes such as:
- Creamed clam
- Brussel sprouts
- Green beans with garlic and vinaigrette
- Potatoes — mashed, oven-roasted, boiled, etc.
- String beans with butter, Parmesan cheese and almond shavings
Red snapper is one of the Gulf of Mexico’s signature fish and possesses a formidable size. They can grow to be as much as 50 pounds in weight and 40 inches in length.
What Makes Red Snapper Even Better
Whether you’re a pitmaster or you’re trying your hand at barbecuing for the first time, the killer combination of a Grilla Grill and a fresh red snapper is sure to please everyone!
Red snapper is one of the best varieties of fish for frying and grilling. If grilling, you can either cook the fish whole or cut it into fillets. Besides its versatility, everyone who eats barbecue red snapper knows the skin is the best part. With either cooking method, we recommend leaving the skin on as it services to keep the moisture in and hold the red snapper together.
Another awesome thing about smoked red snapper is its health benefits. Eating grilled red snapper is associated with lowering blood pressure, triglycerides, macular degeneration, inflammation and reducing the risk of heart disease and stroke. We know what you’re thinking — isn’t all fish a smart and healthy choice? The answer is yes, for the most part. Grilled red snapper trumps a lot of seafood choices in that it is sustainably managed under rebuilding plans that allow limited harvest by U.S. fishers.
If you’re into eating paleo or keto, smoked red snapper should be at the top of your list of go-to proteins. Red snapper fish is high in proteins, minerals and omega-3 fatty acids.