Recipe Database
Grilled Red Snapper with Ginger Chile Sauce
Grilled Red Snapper with Ginger Chile Sauce
Ingredients
Serves: 6

1 whole red snapper, gutted and scaled
lime or lemon slices
fresh basil, chopped
fresh cilantro, chopped

Marinade
4 Tbs oyster sauce
2 Tbs soy sauce
5 cloves garlic, pressed
2 tsp fish sauce
2 Tbs brown or palm sugar
¼ t black pepper
1 T lemon juice
1 T lime juice
2 tsp Thai sweet chili sauce
½ t Chef Erik’s Habanero Salsa

Dipping Sauce
4 Tbs Thai sweet chili sauce
1 T fresh ginger, minced fine
1 T garlic, minced
½ t Chef Erik’s Habanero Salsa
2 tsp fish sauce
2 Tbs lime juice

Instructions
Mix the Dipping Sauce ingredients together in a small bowl and set aside.

Mix the Marinade ingredients together in a medium bowl and set aside.

Score 3 diagonal cuts 1 ½ inches apart along the length of fish from head to tail on both sides.
Drizzle 3 tablespoons or more of marinade over fish, covering both sides, in cuts and in underside cavity.
Place fish in a grill basket and put on BGE for 20 minutes , turning when each side is a little charred. Brush with marinade at each turning and continue to barbeque until fish will flake.
Place on serving platter and brush with marinade for a glossy finish. Remove fish fillets to plates, squeeze lemon or lime juice over, and sprinkle with chopped basil and cilantro. Serve with Dipping Sauce in small bowls.