Grilled Red Snapper

Name: Grilled Red Snapper
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 4
Cuisine: Global
Ingredients: 1 egg; 1 clove garlic, minced; 20 grape leaves; 2 Juice of lemons; 177 milliliters olive oil; 12 sprigs oregano, leaves picked and chopped; 4 kgs red snapper, scaled and gutted; 4 servings Salt; 237 milliliters shellfish stock

Grilled Red Snapper is a gluten free, dairy free, and primal main course. This recipe makes 4 servings with 1318 calories, 189g of protein, and 54g of fat each. This recipe covers 56% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 1 hour and 40 minutes. It is perfect for The Fourth Of July. If you have oregano, garlic, grape leaves, and a few other ingredients on hand, you can make it. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

Use a paring knife to cut four slits into both sides of each snapper, cutting through the skin and flesh.

Ingredients you will need

Snapper

Equipment you will use

Knife

Whisk half of the lemon juice in a bowl with the oregano and half of the olive oil. Salt each fish liberally and put in a nonreactive container.

Ingredients you will need

Lemon Juice

Olive Oil

Oregano

Fish

Salt

Equipment you will use

Whisk

Bowl

Put the fish in a dish and pour the lemon mixture over them.

Ingredients you will need

Lemon

Fish

Let sit at room temperature for 1 hour, turning the fish after 30 minutes to take in the marinade.

Ingredients you will need

Marinade

Fish

Lay out five grape leaves on the counter, making sure to overlap them to create a sheet that is as wide as the fish is long, and long enough to wrap around the snapper 1 1/2 times. Wrap one of the fish in the leaves. Repeat with the remaining grape leaves and snapper.

Ingredients you will need

Grape Leaves

Snapper

Fish

Wrap

Brush with the remaining olive oil and set aside.

Ingredients you will need

Olive Oil

Heat a grill to medium-high. In a 2-quart saucepan, combine the stock, garlic, and remaining lemon juice. Bring to a simmer.

Ingredients you will need

Lemon Juice

Garlic

Stock

Equipment you will use

Sauce Pan

Grill

Remove from the heat and whisk in the egg. Return the pan to the stovetop over low heat and, stirring constantly, cook until the sauce thickens (make sure it does not get too hot or the eggs will scramble). Set it in a warm spot on the stove.

Ingredients you will need

Sauce

Egg

Equipment you will use

Stove

Whisk

Frying Pan

Grill the fish for 4 minutes per side, making sure not to burn the grape leaves.

Ingredients you will need

Grape Leaves

Fish

Equipment you will use

Grill

To serve, set one whole wrapped fish on a serving plate and top with the sauce.

Ingredients you will need

Sauce

Fish

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Equipment

Ingredients

Servings:

egg 1clove

garlic, minced 20

grape leaves 2

Juice of lemons 177milliliters

olive oil 12sprigs

oregano, leaves picked and chopped 4kgs

red snapper, scaled and gutted 4servings

Salt 237milliliters

shellfish stock

Recommended wine: Pinot Noir, Pinot Grigio, Gruener Veltliner

Pinot Noir, Pinot Grigio, and Gruener Veltliner are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Louis Jadot Pinot Noir. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 24 dollars per bottle.

Louis Jadot Pinot Noir

Pinot Noir Jadot is a pure varietal wine produced from Pinot Noir musts and wines selected from village-level vineyard sites throughout the Côte d'Or and Côte Chalonnaise. As with several of their smaller wines, Maison Louis Jadot practices a "réplis" to improve the quality of the wine by declassifying some wines of higher appellation to be incorporated into the blend. The final lots are carefully chosen, and, depending on the vintage, aged for a number of months in oak casks to evoke the clean, ripe red berry flavors and earthiness of the grape mellowed by a subtle touch of wood. Reflective of the Jadot style, Pinot Noir Jadot is harmonious and balanced, with a plump fruitiness and silky texture offset by round, gentle tannins in a wine of medium body and elegant structure. The very typical, fragrant varietal bouquet is complemented by a delicious, lingering finish.