This is a grilled version of a classic Filipino dish. Skin-on snapper is grilled and finished with julienned vegetables and a quick sweet and sour sauce that’s filled with island flavors. If you’re not a fan of snapper, feel free to substitute it with any white meaty fish.
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons vegetable oil, plus more for brushing and for the grill
- 3 cloves garlic, minced
- 1 1-inch piece ginger, peeled and cut into thin matchsticks
- 1/2 cup coconut or rice wine vinegar
- 1/2 cup pineapple juice
- 3 tablespoons fish sauce
- 1/4 cup packed light brown sugar
- 1/2 cup ketchup
- 1 bunch scallions
- 2 red bell peppers, cut into quarters
- Kosher salt and freshly ground pepper
- 4 4- to 5-ounce skin-on red snapper fillets
- 2 cups cooked jasmine rice
Instructions
- Preheat a grill to medium high. Heat 2 tablespoons vegetable oil in a medium saucepan over medium heat. Add the garlic and ginger and cook, stirring, until softened, about 2 minutes. Whisk in the vinegar, pineapple juice, fish sauce, brown sugar and ketchup. Bring to a steady simmer and cook until reduced by almost half, about 10 minutes.
- Meanwhile, combine the scallions and bell peppers in a medium bowl with the remaining 1 tablespoon vegetable oil. Season with salt and pepper and toss. Grill until well marked and tender, about 2 minutes per side for the scallions and 3 minutes per side for the peppers.
- Score the skin side of the snapper fillets, making a few small slashes. Pat dry. Brush both sides of the fillets with vegetable oil and season with salt and pepper. Lightly oil the grill grates. Grill the fish skin-side down, covered, until it’s cooked around the edges, 3 to 4 minutes. Flip and cook through, 3 to 4 more minutes.
- Cut the scallions into 3-inch pieces and cut the peppers into 1/4-inch strips. Divide the vegetables and fish among plates. Pour some of the sauce on top and serve the rest on the side. Serve with the rice.
Nutrition Facts
| Calories | 508 |
| Total Fat | 14 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 45 milligrams |
| Sodium | 1542 milligrams |
| Carbohydrates | 66 grams |
| Dietary Fiber | 3 grams |
| Protein | 31 grams |
| Sugar | 27 grams |