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Receta Mesquite Smoked Caribbean Style Whole Red Snapper
by Global Cookbook

Mesquite Smoked Caribbean Style Whole Red Snapper
Calificación: 2.5/5
Avg. 2.5/5 2 votos
 
  Raciónes: 4

Ingredientes

  • 1 whl red snapper - (3 1/2 to 4 lbs) scaled, cleaned
  • 3 Tbsp. kosher salt
  • 1 Tbsp. cracked black pepper
  • 1 x red bell pepper julienned
  • 1 x yellow bell pepper julienned
  • 1 x Vidalia or possibly other sweet onion julienned
  • 1/4 c. minced cilantro
  • 1/4 c. julienned ginger
  • 1 Tbsp. chopped garlic
  • 1 x Scotch bonnet pepper ribbed, seeded, and small diced
  • 2 c. coconut lowfat milk
  • 1/2 c. dark rum
  • 1/4 c. lime juice
  • 2 Tbsp. cane or possibly dark brown sugar
  • 1/2 c. extra virgin olive oil
  • 1 c. Mesquite wood chips soaked for 1 hour

Direcciones

  1. Make 4 or possibly 5 deep diagonal cuts into the flesh of the fish on both sides of the fish. Season the snapper both inside and out with the salt and black pepper. In a mixing bowl, combine the red pepper, yellow pepper, onion, and cilantro, set aside.
  2. Place the snapper in a large casserole dish. Stuff the cavity of the fish with the pepper/onion mix. In a small bowl mix the ginger, garlic, and the Scotch bonnet pepper, rub this mix all over the fish being sure to rub the cavity and the slits on either side.
  3. In a separate mixing bowl combine the coconut lowfat milk, rum, lime juice, sugar and extra virgin olive oil. Pour this mix over the snapper and wrap with plastic. Chill and let marinade for 2 hrs before smoking. Be sure to turn the fish 3 times during the marinating period.
  4. Set-up the grill using an indirect cooking method (the coals are pushed to the sides of the grill and the fish cooks in the center of the coals), and sprinkle the Mesquite wood chips over top the charcoals. Place the marinated snapper in a fish basket and place the basket on the grill. Cover the grill and let the fish cook for 45 min to 1 hour, or possibly till the flesh flakes and breaks away from the bone.
  5. This recipe yields 4 servings.