Grilled Snapper With Vera Cruz Salsa
There’s nothing better after a long day than a home cooked, fresh meal. Treat yourself and easily spice up your dinner routine by adding this Grilled Snapper with Vera Cruz Salsa to your recipe book. The light notes of the wild caught carribean red snapper filet grilled using the Big Green Egg pair perfectly with the zesty and refreshing vera cruz salsa for a range of flavors that are sure to brighten up your palate and your spirits!
Snapper Seasoning Paste:
Vera Cruz Salsa
To begin, the day before cooking prepare your seasoning by combining all the dry seasoning ingredients in a small bowl until well blended and smooth. Refrigerate this mixture, allowing the flavors to mesh together further until you are ready to cook.
While your grill is heating up, prepare the salsa by brushing the peppers, chilies, and tomatoes with olive oil; seasoning with salt and pepper to taste. Then, grill these until slightly charred on all sides or for about 2 minutes per side. Remove the cooked veggies from the grill and place to the side. Cover them with plastic wrap and let them steam for 10 minutes or so, soaking in all the juices for maximum flavor. Then, remove the skins, seed, and dice. From there, combine the diced peppers, tomatoes, chilies and all other ingredients in a bowl and let the mixture sit at room temperature for 30 minutes allowing the flavors to meld together while you cook the fish.
To prepare the fish, rub each side of the wild caught red snapper filet generously with your previously prepared seasoning paste. Grill the fish directly on the cooking grid until the paste is nicely charred- 5-7 minutes on each side until the internal temperature reaches a minimum of 145°F (63°C). Transfer the fish to a platter, spoon the salsa on top and garnish it with fresh herbs for a beautiful presentation.
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