Grilled Asian Snapper Recipe

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Grilled Asian Snapper Recipe

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For a beautiful fish dinner that is fancy enough to serve to company, try this delicious dish. The marinade has such a wonderful Asian flavor that you want to serve this more often.—Taste of Home Test Kitchen, Greendale, Wisconsin
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 30 min.

Ingredients

  • 1/4 cup rice vinegar
  • 1/4 cup sherry
  • 1/4 cup soy sauce
  • 2 tablespoons lemon juice
  • 2 tablespoons sesame oil
  • 1 tablespoon minced fresh gingerroot
  • 2 teaspoons sugar
  • 2 garlic cloves, minced
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon freshly ground pepper
  • 1 whole red snapper (3 pounds)
  • 1 small onion, sliced
  • 6 sprigs fresh cilantro

Directions

In a small bowl, combine the first 10 ingredients; set aside 1/4 cup for serving. Make three or four deep, parallel slashes to the bone on each side of fish; place in a 2-gallon resealable plastic bag. Add remaining marinade; seal bag and refrigerate for 1 hour.
Meanwhile, rub grill rack with oil or coat with cooking spray before starting grill. Drain and discard marinade from fish. Place onion and cilantro in the fish cavity.
Grill, covered, over indirect medium-high heat for 15-17 minutes on each side or until fish flakes easily with a fork. Remove onion and cilantro; drizzle with reserved soy mixture. Yield: 4 servings.
Originally published as Grilled Asian Snapper in Backyard Living March/April 2006, p58

  • 1/4 cup rice vinegar
  • 1/4 cup sherry
  • 1/4 cup soy sauce
  • 2 tablespoons lemon juice
  • 2 tablespoons sesame oil
  • 1 tablespoon minced fresh gingerroot
  • 2 teaspoons sugar
  • 2 garlic cloves, minced
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon freshly ground pepper
  • 1 whole red snapper (3 pounds)
  • 1 small onion, sliced
  • 6 sprigs fresh cilantro
  1. In a small bowl, combine the first 10 ingredients; set aside 1/4 cup for serving. Make three or four deep, parallel slashes to the bone on each side of fish; place in a 2-gallon resealable plastic bag. Add remaining marinade; seal bag and refrigerate for 1 hour.
  2. Meanwhile, rub grill rack with oil or coat with cooking spray before starting grill. Drain and discard marinade from fish. Place onion and cilantro in the fish cavity.
  3. Grill, covered, over indirect medium-high heat for 15-17 minutes on each side or until fish flakes easily with a fork. Remove onion and cilantro; drizzle with reserved soy mixture. Yield: 4 servings.
Originally published as Grilled Asian Snapper in Backyard Living March/April 2006, p58

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