Grilled Red Snapper:

This recipe calls for a whole red snapper. If you haven't grilled a whole fish yet, it isn't as difficult as it might sound. This is the traditional Mexican method for grilling snapper.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients:

• 1 whole red snapper, split and butterflied (about 2 pounds worth)
• 1/2 cup achiote paste
• 1/2 cup orange juice
• 3 tablespoons lemon juice
• 3 tablespoons lime juice 

This recipe calls for a whole red snapper. If you haven't grilled a whole fish yet, it isn't as difficult as it might sound. This is the traditional Mexican method for grilling snapper.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients:

• 1 whole red snapper, split and butterflied (about 2 pounds worth)
• 1/2 cup achiote paste
• 1/2 cup orange juice
• 3 tablespoons lemon juice
• 3 tablespoons lime juice 

Preparation:

Mix achiote paste (you should be able to find it in a Mexican or international market) with citrus juices. Cover all surface of the fish. Place in refrigerator and let sit for at least two hours. Light grill and get a medium flame. Oil grill and place fish skin side down. When fish is about half way done (about 5 minutes) turn and continue cooking another 3 minutes. The fish is done when the juices start boiling. You should be able to lift the central bone out easily when the fish is cooked. Top with heated salsa. The traditional Mexican way to cook fish is to place it on a banana leaf. If you can find them, wash the leaf and place on grill while it's still wet. Then add the fish. This is an old trick to keep the fish from sticking to the grill and falling apart when you try to turn it.

Grilled Onion Butter Cod:

This delicious grilled cod is tender and has a buttery flavor and texture. Serve with your favorite grilled potatoes or vegetable of your choice.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

 Serves 4

Ingredients:

• 4 cod fillets, about 6 ounces
• 1 small onion, chopped finely
• 1/4 cup white wine
• 3 tablespoons butter
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Preparation:

Preheat grill for medium-high heat. In small skillet melt butter. Add onions and cook for 1-2 minutes. Add white wine and let simmer for an additional 3 minutes. Remove from heat and let cool slightly. Brush fillets with olive oil and sprinkle with salt and pepper. Place fish on oiled grill rack and cook for 8 minutes. Baste cod with butter sauce and turn. Cook for an additional 6-7 minutes or until fish is opaque. Baste an additional 2-3 times. Remove cod from heat, top with lemon wedges, and serve.

Royal Sea Bream with a Sechuan Pepper Sauce

                 Royal Sea Bream with a Sechuan Pepper Sauce:

 

Cooking Recipe Ingredients: 1 nice sea bream, about 1.76 lbs. 6.6 lbs. rough salt 1.1 lbs. egg whites (1 pint) 1.8 oz. rose pepper 1.8 oz. black pepper 1.8 oz. white pepper 2.1 oz. Sechuan pepper 1 thyme branch 1 rosemary branch 2 fennel branches, dry 1 bunch of parsley

Cooking recipe preparation instructions: Fill the sea bream with the herbs (thyme, rosemary, fennel and parsley). Do not add salt and pepper. The herbs will give sufficient taste and flavor. Mix the salt with the egg whites and pepper until obtaining a homogenous and humid mixture. Cover the bottom of an oven plate with salt. Place the sea bream on this salt-bed, skin-side facing up and therefore enabling a perfectly homogenous cooking of the fillets. Cover entirely with the remaining salt. Put it for 25 minutes in the oven at 482 degrees F. When taking it out of the oven, let it still rest for another 5 minutes in the salt. Present the sea bream with salt crust to your guests. Break the salt crust, but be careful because it is usually quite hard. Take the sea bream out and serve! Place a sea bream fillet on each serving dish and pour the Sechuan pepper sauce (a mixture of liquid cream and pepper grains) over it. Bon appetit!