These moist flaky fillets provide a welcome change of pace at summer cookouts. Chris McBee of Xenia, Ohio peppers a savory herb rub with cayenne, then works it into the fish. Even steak lovers will be smacking their lips.
- 4 red snapper fillets (6 ounces each)
- 1 tablespoon olive oil
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon white pepper
- 1/4 teaspoon each dried oregano, basil and thyme
- Spoon oil over fish. In a small bowl, combine the seasonings; sprinkle over fish and press into both sides. Cover and refrigerate for 30 minutes.
- Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fillets, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish flakes with a fork. Yield: 4 servings.
Originally published as Grilled Spiced Fish in Light & Tasty June/July 2002, p51
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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