Carefully turn the fish over and cook for another 5 to 7 minutes with the lid closed. After 2 minutes, close the lid and cook for 3 to 5 minutes, occasionally brushing the fish with the adobo marinade. Lightly drizzle the fish with oil, and set on a hot grill. Make sure the grill is clean and oiled before placing the fish on the grill (to avoid sticking). Set in refrigerator and marinate for 24 hours. The adobo to stick to the fish, then cover the fish completely with the adobo paste, making sure you get a bright orange sauce all over the fish. Coat the fish with mayonnaise to make a base for Season with salt and pepper.ĭry the fish with a paper towel, and season both sides with salt and pepper. Add lemon juice and vinegar and pulse until incorporated. With the motor running, slowly pour the oil in a steady stream until emulsified. To prepare the mayonnaise, place the egg yolks in a food processor and pulse. Reserve 1/4 cup of the adobo for cabbage salad. Season with salt and pass through a fine strainer. Cook approximately 10-12 minutes or until the filets easily flake. Place each filet on the outer edges of the cooking grate away from the vortex.
While the grill is coming up to temp, prepare the cajun cream sauce. If using two smaller snappers, they will take 10-12 minutes each side, or 15-18 minutes per side for one large snapper. Lightly drizzle the flesh side of each filet and coat with cajun seasoning. Scrape off any excess marinade and put the fish onto the grill. Transfer these ingredients to a blender with a little of the reserved water, adding more as needed, until a thick but smooth paste forms, taking care not to add too much water. Heat a BBQ or griddle pan to medium-high and brush lightly with oil. Simmer for 30 minutes or until the chiles are very soft, then strain, reserving the water. Add 1 quart hot water to cover the chiles and bring to a boil. Place all adobo ingredients, except salt and mayonnaise ingredients, in a saucepan. Salt and freshly ground black pepper, to tasteĤ-pound American red snapper or 3 baby red snappers, Grilled Red Snapper Marinated in Adobo by Chef Patricio Sandoval of Mercaditoģ/4 cup oil (75 percent canola, 25 percent olive oil)