Red Snapper with Santa Barbara Twist

Ingredients

• 4 red snapper fillets (about 6 ounces each) (113g) 4 red snapper fillets (about 6 ounces each) (113g)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin (5g) 1 teaspoon ground cumin (5g)
• 1 teaspoon paprika (5g) 1 teaspoon paprika (5g)
• 1/2 teaspoon chili powder (2.5g) 1/2 teaspoon chili powder (2.5g)
• Salt and pepper, to taste Salt and pepper, to taste
• Juice of 2 limes Juice of 2 limes
• 2 tablespoons fresh cilantro, chopped (30g) 2 tablespoons fresh cilantro, chopped (30g)
• Lime wedges, for garnish Lime wedges, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 32g
• Fiber: 0g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a small bowl, combine the olive oil, minced garlic, ground cumin, paprika, chili powder, salt, and pepper.
3. 3.
   Rub the spice mixture onto both sides of the red snapper fillets.
4. 4.
   Place the fillets on the preheated grill and cook for about 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork.
5. 5.
   While the fish is grilling, prepare the zesty lime sauce. In a separate bowl, combine the lime juice and chopped cilantro.
6. 6.
   Once the red snapper fillets are cooked, remove them from the grill and drizzle the zesty lime sauce over the top.
7. 7.
   Garnish with lime wedges and serve hot.

Treat your ingredients with care...

• Red Snapper — Ensure that the red snapper fillets are fresh and have a mild, sweet aroma. If red snapper is not available, you can substitute it with other white fish such as grouper or halibut.
• Lime — To extract maximum juice from the limes, roll them gently on the countertop before cutting and squeezing.

Tips & Tricks

• For a smoky flavor, you can grill the red snapper on a cedar plank.
• If you prefer a spicier kick, add a pinch of cayenne pepper to the spice rub.
• Serve the dish with a side of Mexican rice and grilled vegetables for a complete meal.
• Make sure to preheat the grill thoroughly to prevent the fish from sticking to the grates.
• To achieve a beautiful grill mark on the fish, avoid moving it too frequently while cooking.

Serving advice

Serve the grilled red snapper with Santa Barbara lime sauce as the main course. Pair it with a side of Mexican rice and grilled vegetables for a well-rounded and satisfying meal.

Presentation advice

Arrange the grilled red snapper fillets on a platter, drizzle the zesty lime sauce over them, and garnish with fresh cilantro and lime wedges. The vibrant colors of the fish and the sauce will create an appealing visual presentation.