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Red Snapper with Cilantro and Lime
When I return home to Va. Beach, it’s always great to have friends over for grilling and cocktails on the deck. We made fish tacos using this recipe, compliments of Paige and Perry, and they were delicious!
2 # red snapper
3 Tbs. scallions, sliced into 1/4 inch rounds
3 Tbs. cilantro, roughly chopped
1 lime, thinly sliced into rounds
3 Tbs. extra virgin olive oil
8-12 flour or corn tortillas
2 cups shredded cabbage or romaine lettuce
2 cups fresh salsa
1 cup sour cream
Salt and pepper to taste
Preheat grill to medium.
On a large sheet of foil (parchment lined if you have available) place the red snapper filets skin side down and season the flesh of the fish with salt and pepper. Arrange the scallions, cilantro and lime slices on the fish and drizzle with about 3 Tbs. extra virgin olive oil.
Fold the sides of the foil together and crimp to make a pouch. It’s best to make sure the package is completely closed so that the fish will steam and the juices will not escape.
Place closed package directly on the grill, close the lid and cook for about 8-10 minutes or until fish is cooked through.
Serve on warm soft flour or corn tortillas with shredded cabbage, sour cream, salsa and lime wedges.
Serves 4
Chef On The Move is a place to share my recipes, cooking demos and techniques, travel and adventure tips and all things related to good food from the source, good times and good living. My many years of cooking jobs in the restaurants, homes, test kitchens and TV studios in San Francisco, Italy, and in New York with Bobby Flay, the renown chef Eric Ripert, and currently with Martha Stewart, have given me a broad and diverse range of food knowledge. Here I combine my professional experience with my life-long incurable habit of leaving my home for adventure, travel, and the search for great food.
