(Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

SEAFOOD RECIPESFISH Recipes pg 2SNAPPER RECIPES >>>>> >  Mesquite Grilled Snapper



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



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


• 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


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.

Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.



  Home   |   About & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages