I love to make this recipe with any kind of snapper. After it is marinated, it is grilled skin side down and it is NOT flipped. When you scrape it off the grill, the skin stays on the grill and all you get on the platter is that beautiful, buttery, flaky snapper – YUM! This recipe is easy, quick delicious and really has a big wow factor for company. I can’t wait for you to try it!
The peppers and onions are marinated in the same margarita marinade that is used for the fish, making this recipe do double duty. The peppers take longer to cook than the fish, so I put them on the grill about 20 minutes before meal time. Flip them after 10 minutes. When the peppers are lightly charred on both sides, remove them and cover with foil to keep warm. Put the fish on the grill, skin side down, for 5 minutes – NO MORE – and do not turn the fish.
- 2 pounds snapper
- 1 red bell pepper, cut into large, grillable pieces
- 1 yellow bell pepper, cut into large, grillable pieces
- 1 orange bell pepper, cut into large, grillable pieces
- 1 green bell pepper, cut into large, grillable pieces
- 6 jalapeno peppers, cut in half and seeded
- 1 large sweet yellow onion, cut into large, grillable pieces
- 1/2 cup fresh squeezed lime juice (about 3-4 limes)
- 1/2 cup tequilla
- 1/2 cup water or orange juice
- 1/3 cup olive oil
- 2 – 3 fresh jalapeno peppers, diced
- 1 shalot diced
- 1/2 cup fresh cilantro chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon red chili flakes
- salt and pepper to taste
Mix all ingredients except the olive oil. Whisk in olive oil. Pour half the marinade over fish filets in a deep-set platter. Pour the other half over peppers and onions in a zip bag. Let marinate for one hour. Turn grill on high. Drain all the marinade from the vegetables into a saute pan. Place vegetables in a grill basket and grill on high for 20 minutes, turning halfway through. While veggies are grilling, bring the marinade to a boil and then cook on medium heat until reduced by at least half.
When vegetables are done, remove from grill, cover with foil and set aside. Drain the fish marinade into the saute pan with the other marinade. Bring it back to a boil, then reduce heat to medium and cook until reduced. Grill fish, skin side down for 5 minutes. Do not turn fish over. After 5 minutes, using a metal spatula, scrape the fish filets off the grill and onto a clean platter. The skin should remain on the grill and only the succulent, flaky fish will be on the platter.
Add a pat of butter to the reduced marinade, stir and drizzle over the fish. Garnish with fresh cilantro and lime wedges. Serve with the grilled vegetables for a feast fit for your finest guests.