Best 5 Rouget Grill Beurre Nantaise Red Snapper With Butter Nantaise Recipes

ROUGET GRILL BEURRE NANTAISE - RED SNAPPER WITH BUTTER NANTAISE

Steps:

• Combine salt, pepper, 1/4 tsp thyme, bay leaf & lemon juice. Rub inside of cavity of fish. Rub outside of fish with a little oil & sprinkle with salt & 1/4 tsp thyme. Place in greased baking pan. Bake in 350 deg oven for 45 to 60 minutes.
• While the fish is cooking, make your sauce. In a small pan combine shallots, vinegar & wine. Bring to boiling; boil until reduced to 3 T. Discard solids. In a 3-quart saucepan, boil cream until reduced to 3/4 cup. Add strained wine liquid. Serve over fish.

RED SNAPPER GRILLED IN BANANA LEAVES

Steps:

• Make the sauce: Combine the cilantro, mint, chiles, ginger, scallion, coconut, sugar and 1 teaspoon salt in a blender and pulse to make a coarse paste. Add the coconut milk, lime juice, vegetable oil and fish sauce and blend to make a smooth, slightly thick sauce. Season with salt. Transfer to a bowl and refrigerate until ready to serve.
• Make the fish: Preheat a grill to medium high. Lay the banana leaves on a work surface, overlapping each about halfway, so the leaves are large enough to wrap around the fish, with the tail and head sticking out slightly. Lightly brush the banana leaves with vegetable oil. Cut three 24-inch pieces of kitchen twine and run under water to moisten (this will prevent the twine from burning on the grill).
• Make 2 or 3 slits crosswise on each side of the fish, cutting about 1/2 inch into the flesh. Season the fish inside and out with 1 1/2 teaspoons salt total. Stuff the lime and ginger slices, chiles, and cilantro and mint sprigs into the cavity of the fish. Set the fish at one short end of the banana leaves and roll it up, leaving the head and tail sticking out, then tie together in 3 places with the kitchen twine.
• Once the grill registers 425˚ F to 450˚ F, grill the fish until the banana leaves are charred, about 12 minutes. Flip and grill until the fish is cooked through, 12 to 14 more minutes. (Because the fish is wrapped, it is difficult to test for doneness. The juices will run clear from the head and gills when poked.) Let the fish rest 5 minutes, then untie and remove the banana leaves. Lift the flesh from the bones and serve with the cilantro-mint sauce.

GRILLED RED SNAPPER

Steps:

• Preheat an outdoor charcoal grill for medium-high heat and lightly oil the grate.
• Clean red snapper and score fish on both sides. Rub inside and outside with oil, then generously rub with blackened seasoning inside and outside.
• Stuff snapper with bell peppers, garlic, thyme, and orange, lime, and lemon slices.
• Place snapper on the hot grill and cook until fish easily flakes with a fork, 3 1/2 to 4 minutes per side.

GRILLED RED SNAPPER WITH LEMON AND JALAPENO

Steps:

• Place snapper fillets in a glass baking dish and pour Italian dressing over top. Gently turn fish to evenly coat. Cover the dish with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
• Preheat an outdoor grill for medium heat. Make a tray with aluminum foil and spray with cooking spray.
• Remove fish from the dressing and place on the foil tray. Place lemon slices and jalapenos on top. Discard any remaining dressing.
• Place the tray on the preheated grill and cook until fish begins to turn a nice, light color and flakes easily with a fork, 5 to 6 minutes per side.

GRILLED RED SNAPPER

Steps:

• Heat large griddle to smoking point.
• Grease liberally with olive oil & bacon grease.
• Season & sear fish on both sides, turning carefully.
• Cook quickly for 3-5 minutes per side.
• Heat butter, garlic, & lemon juice to bubbling & serve over fish.