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Grilled Red Snapper with Veggies and Lump Crabmeat Saute in Foil Packets

Grilled Red Snapper with Veggies and Lump Crabmeat Saute in Foil Packets

1-2 lbs. fresh red snapper (leaving skin and scales in place to form a protective half shell)
Olive oil
Salt, red/black pepper, garlic powder
1 red onion, thinly sliced
1 Vidalia onion, thinly sliced
1 of each color (red, yellow, green) bell pepper, cut into rings or strips
1 (12-oz.) package of steak-cut thick portabella mushrooms
1 lemon, thinly sliced
1 lime, thinly sliced
1 c. fresh mango salsa
1 (10-oz.) container of fresh pico de gallo
Marzetti Simply Dressed vinaigrette-Lemon Flavored
Freshly chopped parsley, garnish
2 sticks butter
6 cloves of garlic, minced
2 t. sea salt
1 t. black pepper
1 t. chipotle powder
1 t. dried thyme
1 t. dried rosemary
2 T. sweet paprika
3 T. fresh lemon juice

  1. Take a large sheet of heavy-duty foil and lay flat on counter top (make sure foil is larger than piece of fish.)
  2. Spray PAM on the foil.
  3. Drizzle olive oil on both sides of fish and season with salt, red/black pepper, garlic powder.
  4. Place the skin side down on the foil.
  5. Begin layering the following: onions, bell peppers, mushrooms, lemon, lime, combine the salsa and pico and spread over the top.
  6. Drizzle with the lemon based dressing.
  7. Tear another sheet of foil that is same size.
  8. Place it on top of the fish.
  9. Fold all 4 sides of the foil around the fish to create a packet.
  10. Place on medium-high grill. Cook for 20 minutes.
  11. After 20 minutes, open the foil packet at the top and start basting with the sauce.
  12. BASTING SAUCE: Melt the 2 sticks of butter in a sauce pan. Add the rest of the ingredients and simmer for 2 minutes. Baste the fish and veggies.
  13. Cook with the foil packet open for another 20-15 minutes. Will depend on the size of your fish. The fish is done when it flakes easily with a fork.
  14. Sprinkle with fresh parsley, for garnish.
    *I like to serve with JUMBO LUMP CRABMEAT SAUTE on the side or on top of the fish.
    1 lb. jumbo lump crabmeat, picked and drained
    ¼ c. clarified butter
    ¼ c. butter, with lemon zest
    2 T. extra virgin olive oil
    Chopped green onions or parsley
    Sea salt and fresh ground black pepper
  15. In a medium skillet, melt the butter with the olive oil.
  16. When it is blended and hot, gently fold in the crabmeat. Try not to break it up.
  17. Heat until crabmeat is hot.
  18. Season with a little salt and black pepper.
  19. Garnish with onions or parsley and paprika. Serve over your favorite fish or steak.
    *You can now buy clarified butter in specialty stores or large supermarkets. This has made my life so much easier. If I don’t have the clarified butter, I just use regular butter for the amount of the clarified.
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