Grilled Whole Red Snapper with Green Salsa
- Gluten free
- Lactose free
- Peanut free
- Low calorie
Ingredients
- 1 red snapper, cleaned (about 2 lb/1 kg)
- 1 tsp (5 mL) salt
- 1/2 cup (125 mL) lime juice
- Green Salsa:
- 1 cup (250 mL) chopped fresh tomatillos (or drained canned)
- 2 jalapeño peppers, seeded and minced
- 1/2 cup (125 mL) minced green onions (white part only)
- 1/4 cup (60 mL) minced fresh coriander
- 2 tbsp (30 mL) lime juice
- 1/4 tsp (1 mL) each granulated sugar and salt
Preparation
Cut 2 or 3 diagonal slashes into each side of fish. Rub salt into slashes and over inside and outside of fish. Place in shallow glass dish. Pour lime juice over top and turn fish over; refrigerate, turning once, for 30 minutes.
Green Salsa: Meanwhile, in bowl, mix together tomatillos, jalapeño peppers, green onions, coriander, lime juice, granulated sugar and salt; set aside.
Drain fish and pat dry. Place in greased fish basket or on greased grill over medium-high heat; close lid and grill for 10 minutes. Turn basket, or loosen fish with spatula and, using spatulas over and under fish, turn over. Grill until fish flakes easily when tested, 10 to 15 minutes.
Alternatively, drain fish and pat dry. Place on greased baking sheet; broil on middle rack of oven until fish flakes easily when tested, about 8 minutes per side. Serve with salsa.
Makes 4 servings.
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