MESQUITE GRILLED SNAPPER WITH AVOCADO CORN SALSA
300 Big & Bold Barbecue & Grilling Recipes
by Karen Adler & Judith Fertig
Snapper is a mild- flavored, medium- textured fish that does nicely on the grill. You can spice it up or serve it simply with a squeeze of lemon. The addition of wood to a hot fire imparts a lovely smokiness to the backyard. You'll only get a hint of it on the fish when it is grilled this way, but the odor lingers, and it is part of your sense of taste, so enjoy!
TIP: Metal smoker boxes have small holes all over so that maximum smoke is emitted. Since smoker boxes are made especially for gas grills (so wood chip residue does not fall through the grates and clog the gas, jets), give them a try. Place the box filled with dry wood chips over the flame at the back of the grill and close the lid for 10 to 15 minutes; when smoke is coming from the box, start smoking.
Serves 4
Ingredients
• Suggested wood: mesquite or oak
Avocado Corn Salsa
• 2 ripe avocados, chopped
• 2 cloves garlic, minced
• 1 cup cooked corn kernels (thawed if frozen)
• 1/4 cup chopped green onion
• 2 tbsp chopped fresh cilantro
• 1 tsp hot pepper sauce
• Grated zest and juice of 1 lime
• Kosher salt and freshly ground black pepper
• 4 skinless snapper fillets (each 6 to 8 oz)
• Olive oil
• Kosher salt and freshly ground black pepper
Directions
1. Prepare the salsa: In a bowl, combine avocados, garlic, corn, green onion, cilantro, hot pepper sauce, lime zest and lime juice. Season to taste with salt and pepper. Set aside.
2. Prepare a hot fire in your grill and add a handful
of water-soaked wood chips to the fire.
3. Rinse fish and pat dry with paper towels. Brush fish with olive oil and season to taste with salt and pepper.
4. When you see the first wisp of smoke from the wood, place fish flesh side down on the grill. Grill for 10 minutes per inch of thickness, turning once, until fish is opaque and flakes easily with a fork. Serve topped with salsa.
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