PERFECT MILK PUNCH PANNA COTTA1 c. half and half, divided1 (0.25-oz.) envelope unflavored gelatin1/3 c…
Grilled Mangrove Snapper
| Grilled Mangrove Snapper | Print |
Recipe By: Alice Morrow
Grilled Mangrove Snapper
Ingredients
- 4 (8-12 oz.) mangrove snapper fillets (leave the skin on one side and the other side the open fillet side)
- Salt, red/black pepper, garlic powder
- Castillo Pinar Balsamic Reduction Vinegar-Citrus Flavored
- 4 large portabella mushroom caps (gills and stem removed; sliced)
- 1 large bell pepper of each color (red, yellow, orange, green) cut into strips
- 4 lemons, sliced
- 1 stick butter, cut into pieces, optional or extra virgin olive oil
- Chopped fresh parsley
Instructions
- Season both sides of fillets and place the skin side down on a large sheet of heavy duty aluminum foil. Spray the foil with PAM before placing fish on it. This helps to keep it from sticking.
- Drizzle the citrus flavored balsamic vinegar over the fillet. *****This is found in specialty stores. If you can’t find some type of sauce you can use soy sauce or Worcestershire sauce.
- Lay the sliced portabella mushrooms across the fillet, followed by the bell peppers and lemon slices.
- You can place a few pieces of butter on top of this or drizzle with olive oil.
- Fold the foil up to form a tight packet.
- Place on grill that is at least 375-400 or place in oven at the same temperature.
- Depending on size of your fillets, this usually takes about 30-45 minutes.
- Open foil and sprinkle with chopped fresh parsley or even saute’ lump crabmeat or your favorite seafood.
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