Red Snapper with Bite

Chimichurri marinade provides the kick
Photograph by Joe Vaughn

Chef Andre Neimanis of Dirty Dog Jazz Café in Grosse Pointe Farms says this traditional Argentinian marinade does wonders for seafood on the grill. “Red-wine vinegar gives tang; olive oil, richness; and red-pepper flakes provide a good dose of heat. Because it’s so acidic, the marinade needs only an hour to do its thing for fish.” It can also be used, he says, for beef, pork, or chicken, but the meat will have to marinate longer than fish “because fish marinates faster.”

> Chimichurri-marinated Barbecue Grill of Red Snapped

> Marinade

4 tablespoons red-wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon coarse-ground black pepper
3/4 teaspoon red-pepper flakes
2 cloves minced garlic
1/2 cup finely chopped fresh parsley
1/4 cup olive oil

> Red Snapper

4 fillets (2 pounds) red snapper, scaled and gutted                                                                            

Using a paring knife, cut 4 slits into both sides of each fillet, cutting through the skin and flesh. Rinse and pat dry.

Place fish in a dish and pour marinade over it. Marinate 1 hour, turning the fish after 30 minutes.

Preheat grill to medium-high. Grill fish 4-5 minutes per side.

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