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Moist, tender, grilled Red Snapper Fillets with the taste of the Tropics.

Products Used In This Recipe

Caribbean Sea Salt Blend

 

 

Lemon Infused Olive Oil adds a luscious flavor to so many dishes.  Perfect for seafood, salads, or a a drizzle over steamed vegetables. Lemon Infused Olive Oil from Grapevine Trading Company

 

 

 

Tequila Lime Vinegar adds the tangy sweetness of the tropics to fish, chicken, and salsa.Cuisine Perel's Tequila Lime Vinegar 

 

 

 

Grilled Tropical Red Snapper Fillets
using
Caribbean Sea Salt Blend,Tequila Lime Vinegar, and Lemon Infused Olive Oil 
from The Posh Gourmet

Recipe courtesy Sandie Jarrett

Serves 4 - 6

Ingredients for the Fish

4 - 6 Fresh Red Snapper Fillets (leave skin on 1 side only)
Caribbean Sea Salt Blend
1 - 2 Limes, each cut into 8 wedges
Lemon Infused Extra Virgin Olive Oil
Tequila Lime Vinegar
Fresh Tomato Salsa (recipe below)

Method

Pat the fillets dry with paper towels.  Place on a baking sheet lined with plastic wrap.

Drizzle each filet with the juice of one lime wedge, about 1 teaspoon of Tequila Lime Vinegar, and about 1 teaspoon Lemon Infused Olive Oil.  Season fillets with a light sprinkling of Caribbean Sea Salt Spice.  Cover with plastic wrap and store in the refrigerator until ready to grill.

Heat grill or grill pan until very hot - about 350F.  Carefully mist with non-stick grill spray.  Watch out for flare-ups on BBQ grills.  Gently place the fillets, skin side down, on the hot grill.  Cover and grill until the fillets for 4 - 6 minutes.  Carefully turn over and continue to grill for 4 - 6 minutes or until cooked through.  Do not over cook.  Thin fillets take less time to cook while thick ones take more time.   

Adjust seasonings to taste.  Squeeze each filet with a lime wedge and drizzle with a bit of lemon infused olive oil.  Top with a dollop of fresh Tomato Salsa and serve.

Ingredients for the Tomato Salsa

2 medium tomatoes, seeded and chopped
2 cloves garlic, minced
1/2 red onion, chopped
1/3 cucumber, peeled and chopped
1 tablespoon cilantro, chopped
1 tablespoon thinly sliced green onion
Fresh hot chili pepper, seeded and minced
Tequila Lime Vinegar
Caribbean Sea Salt Sea

Method

Combine all ingredients in a non-reactive bowl.  Cover and chill in the refrigerator until chilled.  Taste, and if necessary, adjust seasonings before serving. 

Served chilled over hot grilled fish. 

 

Cook's Notes:

If your skin is sensitive, use disposable gloves when handling hot peppers and chilies. You can make the salsa as hot or as mild as you like by altering the type of chili and the amount.

For a delicious fruit salsa, substitute fresh mango for the tomato in the recipe above.

Serve with an aromatic rice, such as Basmati.

 
The Posh Gourmet
16330 Spruce St.
Fountain Valley, CA 92708
714-839-7642
8:30 am - 7:00 pm
Pacific Time
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