This red snapper recipe is delicious and because it's grilled it's healthy too.
Red snapper fillets cook quickly under the grill so take care not to overcook them, they'll take just 2 to 3 minutes either side. To retain it's moisture all fish should be cooked just to the point that it is set.
Grilled red snapper recipe: -
Prep time: 12 minutes - Cooking time: 12 minutes
Serves 3
6 No. 3oz(100g) red snapper fillets, skinned & boned 1lb 7oz(650g) of ripe plum tomatoes, makes about 400g when... skinned de-seeded & chopped 2 tbsp of capers, rinsed & chopped 1 large shallot, chopped 6 anchovy fillets in olive oil, rinsed & chopped 1 clove of garlic, chopped ¼ tsp of paprika 1 squeeze of lemon Freshly ground black pepper Fresh chives, finely chopped
If you use fresh tomatoes for this recipe you will first need to remove their skins using boiling water,
click here to see how.
Next open the tin of anchovies and add just under a tablespoon of the flavoured oil to a non-stick frying pan. Put it over a low flame and warm the oil through.
Pre-heat your grill to high and lay some tin-foil on the grill.
Next add the chopped shallots to the pan and sauté them for 2 minutes until they're soft. Then add the chopped anchovy fillets & garlic and cook them for a further minute until the anchovies are staring to melt in the pan.
Then add the chopped tomatoes, capers, paprika and some black pepper: don't add any salt at this point because the anchovy fillets not only add great flavour to the the dish but they're also salty, and they're taking the place of salt in this recipe.
Then stir to combine and simmer on a low heat for 5-6 minutes. Meanwhile place the red snapper fillets on the foil and place them under the grill. Depending on the thickness of the fillets they should take about 2-3 minutes on each side; turn them only once.
When you've turned your red snapper fillets and they look opaque test them with the tip of a table knife to see if they're cooked. Put the tip in the fattest part of the fillet: if the knife passes straight through it then it's ready, if there's resistance then they need a little longer under the grill.
When you're happy that the red snapper fillets are cooked simply plate them up, check the seasoning of the tomato mix and add a squeeze of lemon to sharpen and lift the flavour, then spoon it over the red snapper fillets.
Then simply sprinkle over the chopped chives and serve.
