Grilled Red Snapper with Lemongrass and Garlic

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Nothing tastes heavenly than a piece of grilled fish on your taste buds. Following recipe will help you make a scrumptious red snapper meal that's grilled to perfection. We've used select spices for seasoning to create a unique flavor induced right into the fish. If red snapper is not available in your area, you can use a substitute provided it is not frozen. You can also keep the seasoned fish ready beforehand and can grill it on a charcoal fire right before the serving time. If you prefer a spicier version, you can add some local spices to add the zingy flavor. Do not forget to make cuts and stuff some of the seasoning inside the fish to get the best results. Let's make this aromatic and delicious grilled fish.

Grilled Red Snapper with Lemongrass and Garlic
Grilled Red Snapper with Lemongrass and Garlic
Author:

Spicy and tangy grilled red snapper

Do make this delicious red snapper preparation which is grilled to perfection with flavorful spices and fresh herbs for an awesome and irresistible aroma.

Preparation Time: 20 minutes
Cooking time: 12 minutes
Servings: 4

Ingredients:
  • 1 big red snapper
  • 50 gm ginger (coarsely chopped)
  • 4 garlic cloves
  • 1 lemongrass stalk
  • 1 whole dried red chili
  • 1/2 tsp coriander seeds powder
  • 1/4 tsp cumin seeds powder
  • 1/4 tsp turmeric powder
  • 3 tsp lemon juice
  • oodles of extra virgin olive oil
  • salt to taste

Instructions:

  1. Wash the fish thoroughly and make deep cuts with a sharp knife.
  2. Blend lemongrass, garlic and whole red chili into a coarse paste.
  3. Add ginger, coriander powder, cumin powder, turmeric powder, lemon juice, salt and 5 to 6 tsp olive oil in it.
  4. Mix all the ingredients well for about 2 minutes.
  5. Apply the marinade on the fish with your hands ensuring it goes deep inside cuts too.
  6. Heat a charcoal grill with a high flame.
  7. Grill the fish from both sides 6 minutes each.
  8. Check with a toothpick whether the fish is done or not.
  9. Garnish with fresh coriander leaves and serve hot.

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