Atlantic-caught Vermillion snapper is possibly declining, so stick to gulf-caught fish and always ask your fishmonger for sustainable choices and alternatives. While red snapper has been flagged for potential overfishing and a declining population, my fishmonger explained to me that gulf vermillion snapper is a good alternative, and that the species is monitored often and not showing signs of a declining population. Some will still stick a bit- but that is always better than sand in your dinner! Grilled snapper skin#If cooking a fish in foil, it needs to be thoroughly rubbed with olive oil so the skin doesn’t completely stick to the foil. This isn’t to protect the fish from the fire- but to prevent sand from ruining your meal. If grilling over a bonfire or at a grill, I prefer using a grill basket, which I line with aluminum foil.Cooking time will vary depending on the size of the fish. Recipe can be grilled at home, or baked at 350 for 30 minutes, or until fish is opaque throughout. If making ahead of time, wrap tightly in aluminum foil to transport safely in the car.When buying fish, it should smell slightly sweet and the eyes should be clear and not cloudy. Ask your fishmonger to clean and scale the fish for you.If you’d prefer to stick to the traditional “white with fish” rule, the lime we’re using to flavor the snapper and draw out it’s subtle-sweetness heightens notes of oak and citrus in La Crema’s Sonoma Coast Chardonnay. The lighter body makes Pinot an excellent pair with seafood-and the rosemary we’re using compliments pinot’s fruit and earthy notes. While most people think of pairing fish with Chardonnay, La Crema’s Sonoma Coast Pinot Noir also nicely complements vermillion snapper. When browsing a local fishmonger, I was drawn to the bright red and pink Vermillion Snapper, and wanted to give it a simple and fresh twist that would highlight the fish’s slightly sweet, buttery flavor without overpowering it. This preparation is simple and straightforward and lets the snapper’s light flavor shine! This grouper is delicious on it’s own, but I’m also sharing a recipe for an amazingly delicious Shrimp and Snapper Fajita Lettuce Wrap on Sweet C’s Designs that we used this fish for. And when visiting the Florida Panhandle’s beautiful South Walton County area, I was so excited to find lots of colorful, fresh fish caught offshore in the Gulf of Mexico that we could grill whole and enjoy at a beachside dinner party. One of my favorite things to do when visiting a new area is to try my hand at incorporating local, fresh ingredients. This Grilled Whole Gulf Snapper with Rosemary and Lime is an easy “stretch project” for at-home chefs and really captures the spirit of summer eating. Fact of the matter is that it’s one of the easiest ways to enjoy fresh fish. The thought of grilling a fish whole is one of those projects that can instill fear in the heart of a home cook. Grilled Whole Gulf Snapper with Rosemary and Lime
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