Grilled Red Snapper with Onions, Peppers, and Tomatoes
Between several October weddings and birthdays, it became pretty clear that even though I was still cooking – getting those recipes written and photographed it was just a pipe dream.
But today is November 1st and its finally time to write about one of those fall birthdays that was celebrated with a dream gift – a Big Green Egg. It’s a thing of beauty as it rests in the stand my husband hand crafted for it. The “Egg Envy” began a few years ago when friends invited us to their incredible lake house and cooked the most marvelous dinner on their Big Green Egg.
Rumbles and mumbles about getting one never amounted to anything until this past September when we were once again treated to the lake house view and a superb dinner. I knew on the drive home that the Egg was in our future. This recipe for red snapper is from my friend Lester. When I texted to ask for it, he called back and said my favorite thing to hear about any recipe – “It’s easier to tell it than to write it down.” When people love food it’s so much better to “tell a recipe”. That’s how our grandmothers and great-grandmothers passed along their secrets. You know how that goes – add a little of this if you like it hot, use olive oil if you want to – any peppers are fine, cook until it looks right when you poke a fork in it. So even though I’m going to try and put this into a recipe format, remember it’s just a starting point. Also, just to be clear we’ve been grilling forever on a rusty backyard Weber and that would be perfectly fine for this recipe. A hot oven would even do the trick.
On to the recipe – Grilled Red Snapper with Onions, Peppers, and Tomatoes. It’s exactly what it sounds like and it’s just perfect. I used Red Snapper with the skin on one side, so it holds together. It would be fine to experiment with other fish. Preheat your grill to 300 to 350 degrees – it’s hard to maintain constant temperature. Dice a green pepper, a tomato, and ½ of an onion and mix with a little olive oil and salt.
Rub fish with oil and sprinkle with your favorite spicy seasoning – like Tony Chancere’s. Put fish on the grill and spoon veggies over the top. Close the grill and check every 10 minutes. It takes 25-30 minutes. Just like Lester said – use a fork to see if it flakes and then it’s ready. I think you will agree that this is one of the most delicious freshest fish dishes you have ever eaten and one of the easiest to make. Expect no leftovers. I can’t what to make this recipe again. Give it a try – you’ll love it! Enjoy.
Grilled Red Snapper with Onions, Peppers, and Tomatoes
Ingredients
Four 6 oz red snapper fillets, skin on (1 per person – recipe can be doubled)
2 Tbsp olive oil, divided
2 tsp Tony Chancere’s seasoning or any favorite Cajun blend
1 small green pepper, diced
1 small tomato, diced
½ onion, diced
Directions
Light grill or preheat oven (shooting for grill temp between 300-350).
Rub 1 Tbsp of olive oil over fish and sprinkle seasoning on the skinless side.
Combine diced vegetables with 1 Tbsp olive oil and add a pinch of salt if desired.
Place fish on the grill skin side down, top with vegetable mixture and close the grill.
Check fish with a fork every 10 minutes.
When it is flaky – usually 25-30 minutes it’s ready to enjoy. (And you will!)
