Grilled Red Snapper, Cilantro Marinade
List of Ingredients
- Marinade
- 4 cups cilantro leaves (2 large bunches)
- 3 garlic cloves
- Juice and grated peel of 1 lime
- 2 teaspoon coriander
- 1 teaspoon salt
- 1 teaspoon freshy ground pepper
- 1 teaspon cumin
- 1/2 cup peanut or vegetable oil
- 4 red snapper fillets (7 oz each) skinned, or swordfish
- Lime slices and cilantro sprigs, for garnish
- Garlic Aioli
- 1/2 cup mayonnaise
- 2 teaspoons fresh lime juice
- 1 teaspoon fresh lemon juice
- 1 teaspoon minced garlic
- Pinch salt
- Pinch freshly ground pepper
Instructions
- Marinade: Coarsely chop all ingredients except oil in food processor. With machine on, gradually add oil until smooth.
- Arrange single layer of snapper fillets in 13 x9-inch glass dish. Coat both sides of fillets with marinade. Cover and refriegerate overnight.
- Prepare and oil grill or preheat broiler and broiler pan. Grill fish 3 inches from heat source, basting with marinade, 5 to 6 minutes per side for snapper, 2 to 3 minutes for swordfish, for medium-rare. Place Garlic Aioli in heavy-duty plastic bag; snip off tip with scissors. Pipe onto fish; garnish with lime slices and cilantro sprigs. Makes 4 sevings.
- Garlic Aioli: Combine all ingrdients in small bowl until smooth. Makes 1/2 cups.
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