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

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

Recipe courtesy Sandie Jarrett

Makes 4 - 6 servings

Caribbean Sea Salt Blend


 

Lemon Infused Olive Oil as a luscious flavor to so many dishes.  Perfect for seafood, salads, or a a drizzle over steamed vegetables. Lemon Infused Olive Oil 

 

 

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

  Preparing The Fish Fillets

  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 Olive Oil
Tequila Lime Vinegar
Fresh Tomato Salsa (recipe below)
 
  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 350°F.  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.

  Preparing 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
 
 
   
 

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. 

 
   
  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.

 
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Fountain Valley, CA 92708
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Content copyright © 2006 by Sandie Jarrett/The Posh  Gourmet. All rights reserved. 
This content was written by Sandie Jarrett. If you wish to use this content in any manner,
you need written permission from the author.