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Grilled Mangrove Snapper

Grilled Mangrove Snapper
Grilled Mangrove Snapper
Grilled Mangrove Snapper
Grilled Mangrove Snapper
Grilled Mangrove Snapper
Grilled Mangrove Snapper
Grilled Mangrove Snapper
Grilled Mangrove Snapper
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Grilled Mangrove Snapper
  • 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
  1. 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.
  2. 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.
  3. Lay the sliced portabella mushrooms across the fillet, followed by the bell peppers and lemon slices.
  4. You can place a few pieces of butter on top of this or drizzle with olive oil.
  5. Fold the foil up to form a tight packet.
  6. Place on grill that is at least 375-400 or place in oven at the same temperature.
  7. Depending on size of your fillets, this usually takes about 30-45 minutes.
  8. Open foil and sprinkle with chopped fresh parsley or even saute’ lump crabmeat or your favorite seafood.

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