Red snapper may be my favorite local fish since I can get it fresh most of the time. I love how this fish works in so many different preparations and flavor combinations. This easy grilled red snapper recipe with citrus and Asian spices and is ready in less than 30 minutes and uses just a few ingredients. So heat up the grill and let’s get cooking.
Easy Citrus Grilled Snapper with Roasted Pineapple
The carmelized roasted pineapple pairs perfectly with snapper and citrus. Serve with a dry Riesling or Viognier.
- 2 lbs red snapper fillets 4 fillets
- 3 1/2 tablespoons grated fresh ginger root bottled works in a pinch
- 3 green onions chopped
- 2 Clementines or mandarin oranges peeled and sectioned
- 1 lime
- 1/3 cup soy sauce
- 1 lemon
- 1 t cayenne pepper
- 1/2 teaspoon sea salt
For the roasted pineapple
- 1 pineapple cored and sliced
- 1/4 cup brown sugar
- 1 t nutmeg
Preheat the grill for indirect heat to 400 degrees F.
Place the fish in a grill pan and season with sea salt (to taste) and cayenne pepper. If you don't have a grill pan use a shallow baking dish or roasting pan.
Cover each side with fresh ginger, then green onions and clementines or mandarin oranges.
Slice half of the lime and place the slices on top of the fish.
Drizzle with the soy sauce, and squeeze the other half of the lime over the fish.
Cut the lemon in half and set in the pan. Cover the whole dish with aluminum foil.
Grill fish until the flesh is opaque and can be flaked with a fork, about 10 - 15 minutes. Squeeze the baked lemon halves over the fish before serving.
Serve with roasted pineapple.
Place pineapple on tin foil and sprinkle with brown sugar - you may not need a full quarter cup.
Grill for 10 to 15 minutes
Sprinkle with freshly grated nutmeg.
This is awesome served with cashew coconut rice.
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