Grilled Red Snapper
- 4 filets red snapper or pacific snapper
- 2 tablespoons olive oil
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
Using a pair of needle-nose pliers, remove the bones from the snapper. Lay the fish out on a platter. Whisk together the olive oil, soy sauce and rice vinegar and pour it over the fish. With a pair of tongs, lift the the fish over and slather it with the marinade. Let sit for 20 minutes or up to one hour before grilling. For the ahi tuna, I don't marinate as it tends to make the fish stringy. I simply pour it on and grill.
I use a gas grill set at medium high, setting the grate about 6 inches above the flame. Once the grill is at the right temperature, snapper, though fairly thin, holds up pretty well. I turn it after 4 minutes, using a metal spatula just to be careful, and cook it another 3 minutes. Move the thicker filets to the upper deck to continue cooking with less chance of drying out.
If there is an abundance of marinade left on the platter, bring it to a boil and pour it over the grilled fish when serving.
For the pork chops:
Same procedure for marinating. There is some debate about cooking time with pork. If you prefer it ever so slightly pink in the center, as I do, it takes about 4-5 minutes on each side, longer if you prefer it well done. Obviously, thickness and grill heat varies. You can always cut into the meat to check for doneness.
Cover 4 boneless chicken breasts with plastic wrap to avoid splashes and, using a meat mallet, pound to about 1/2 inch thickness. Proceed to marinate. I prefer boneless chicken with the skin on and I grill with the skin side up for about 7 minutes, then turn the chicken and cook for about 3-5 minutes more. Again, thickness and grill heat varies. You can always cut into the meat to check for doneness.
Recipe by Mani Niall - Mix it up with Mani
...or ahi tuna, or pork chops...even chicken! This is a very simple marinade with fresh, summer flavors in mind. Whether you serve it alongside hot, spicy foods and beer, over a simple salad with a glass of crisp white wine, with classic potato and macaroni salad at a picnic or cold noodles dressed with toasted sesame oil-this dish works equally well. Of course, I recommend my own Fresh Mango Salsa and a batch of steaming rice.