Here in Texas we are trying to battle a heat wave like no other and all we want for any meal is something cool and refreshing!
This Grilled Red Snapper with Preserved Lemon Shrimp and Roasted Garlic Butter was a perfect choice for a late summer evening because it doesn’t take long at all! It is light, easy and fresh!
Chef Lou Lambert shared this recipe in my June ’11 newsletter Barbecue, Grilling and Smoking. It was so delicious, I got rave reviews from my family when I
made it this past weekend!
- 4 red snapper fillets,skinless, 6 ounces each
- 2 tablespoons olive oil
- 2 tablespoons course ground black pepper
- kosher salt
- 2 tablespoon fresh basil, julienne
Start a hot fire in your grill.
Brush each side of the fish fillets with olive oil. Sprinkle each side of the fillets with pepper, salt and basil.
Preserved Lemon Grilled Shrimp
1 dozen shrimp
- 1 dozen large shrimp, peeled and deveined
- 1/2 preserved lemons, seeds and pit removed
- 2 tablespoons flat leaf parsley, rough chop
- 2 green onions, rough chop
- 2 cloves garlic, rough chop
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- 4 wooden skewers, soaked in water
For the marinade, combine the lemon, parsley, green onion, garlic, pepper and olive oil in the bowl of a food processor.
NOTE: You can add 1/2 lemon juice, chili flakes, and/or fresh rosemary to the marinade if you like.
Combine the marinade with the shrimp in a large bowl, cover, and place in the refrigerator for 1 hour and/or up to 6 hours.
Remove the shrimp from the marinade and place 3 shrimp per skewer.
Grill the shrimp and fish over a hot fire. Shrimp for about 2 minutes per side, until the shrimp develops a golden crust and they are just cooked through and the fish about 3 minutes per side, until cooked through.
Roasted Garlic Butter
- 1 large head of garlic
- 1 tablespoon olive oil
- 3/4 cup unsalted butter, room temperature
- 1/4 teaspoon salt
- 1 tablespoon chive, fine dice (can substitue green onion)
Pre-heat oven to 375 degrees.
Cut the top of the head of garlic just enough to expose the tops of the garlic.
Drizzle the garlic with olive oil and wrap in foil.
Cook for about 30 minutes until the garlic begins to brown and becomes soft. When the cooked garlic is cool enough to handle, squeeze the garlic from its skin.
In a kitchen mixer