Grilled Snapper with Cilantro Sauce

Grilled Snapper with Cilantro Sauce

Chef Skip Laskody

Harris Teeter

Ingredients:

• 4 (6 - 8 oz) fresh snapper filet
• 3 cups loosely packed cilantro leaves
• 1/3 cup water
• 4 teaspoons fresh lime juice
• 4 fresh Thai red or green chilies, seeded and chopped
• 1/4 teaspoon salt
• 1/4 cup dry white wine or chicken broth salt

Directions:

To make Cilantro Sauce: Combine all ingredients (except the snapper filets) in a blender; puree until smooth. Makes 3/4 of cup.

Heat grill to moderate or medium temperature. Lightly oil 4 squares of foil. Place filets on the center of each piece of foil. Lightly sprinkle with salt. Spread 2 teaspoons of Cilantro Sauce on each filet. Fold foil around fish and crimp the edges to seal: place foil pouches on the grill for approximately 12 - 15 minutes or until the filets flake easily with a fork. Serve the fish with remaining Cilantro Sauce.

Did You Know: Leaving the skin on your fish cuts helps to hold the meat together while cooking. The flavor of the fish will be greater as well.