Grilled Whole Red Snapper

This one was intimidating! But with my friend Christine, we tackled it together! 

Make your spice rub first! 
4 tsp paprika
2 tsp oregano
1 tsp salt
1 tsp pepper
1/2 tsp cayenne

For the rice:
Follow package directions for long grain rice. Use 1/2 stock and 1/2 coconut milk for your liquid. Add a little salt to the water. Once rice sets for 5 minutes, add some lime zest and cilantro and fluff.  Keep warm. 

Dice your ingredients for Mango Salsa:
2 mangos
1 jalepeno
Juice of 1 lime
1/2 red pepper
1/2 red onion
2 TBSP cilantro
salt
A few dashes of Tabasco

 - Reserve in the fridge until ready to serve

Directions for fish:

1. I purchased 2 fresh Whole Red Snapper, cleaned. Two fish together weighed about 3.3 pounds. Rub the fish with canola oil on both sides. Use all the spice rub and coat the outside and throw some inside the fish as well. 

2. Oil your grill grates really well.  Heat up your grill to 500 degrees. 

3. Cook the fish 6 minutes per side, carefully flipping once. To test if done, flake a little piece from the inside off to taste. It should flake and taste delicious! 

4. To plate, spread some rice down, top with fish and then lay on the mango salsa generously. 

5. Optional garnish with lime wedge and sliced fresno chili.  

Enjoy with:

Kentia

Albarino

2019

Rais Baixas, Spain

There HE is!

Now HE"S all dressed up!

AND..... Now HE'S Gone!