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Grilled Red Snapper Recipe
Grilled Red Snapper Recipe

Grilled Red Snapper Recipe

55 Min(s)
20 Min(s) Prep
35 Min(s) Cook
Healthy Living
Serve up some incredible style with our Grilled Red Snapper Recipe. In our Grilled Red Snapper Recipe, you grill the fish whole, wrapped in banana leaves.
What You Need
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4 servings
Original recipe yields 4 servings
3 oranges, divided
2-1/2 lb. whole red snapper, scaled, dressed
2 large frozen banana leaves leaves
1/2 cup KRAFT Original Barbecue Sauce
1/2 cup finely chopped hearts of palm
1/4 cup finely chopped red onions
2 slices OSCAR MAYER Baked Cooked Ham, finely chopped
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Let's Make It
1
Preheat grill to medium-high heat. Cut 1 orange into slices; place in the inside cavity of the fish. Place fish on banana leaves; brush generously with barbecue sauce on both sides. Wrap fish in leaves.
2
Grill fish 35 to 40 min., turning several times, or until cooked through and fish flakes easily with a fork.
3
Meanwhile, section remaining oranges by cutting a 1/2-inch thick slice off the top and bottom ends of oranges. Cut the peel and the pith away from the fruit with a sharp paring knife, using a downward motion that follows the shape of the orange. Cut the orange segments into small cubes; place in a medium bowl. Add any juice from oranges, hearts of palm, onions, cilantro and ham. Serve fruit salsa with fish.
Kitchen Tips
Tip 1
Cooking Know-How
Banana leaves, found in most Latin markets, are used in the cooking of Mexico, Central and South America, the Caribbean and Southeast Asia to wrap foods for steaming. Choose fresh looking leaves with no signs of browning. Rinse leaves well before using and cut out leaf's spine. Before wrapping, soften by dipping in boiling water.
Tip 2
Food Facts
The best known and most popular version of snapper is the red snapper. It's flesh is reddish in color and it has red eyes. It is a firm textured fish that is available year round but it's peak season is the summer months.
Tip 3
Cooking Know-How
When preparing fish, the terminology "dressed" refers to preparing the fish for cooking by scaling and removing the entrails or internal organs of the fish.
Nutrition
Calories
240
Calories From Fat
0
% Daily Value*
Total Fat 2g
3%
Saturated Fat 0.5g
3%
Trans Fat 0g
Cholesterol 45mg
15%
Sodium 650mg
28%
Total Carbohydrates 29g
11%
Dietary Fibers 3g
11%
Sugars 23g
46%
Protein 26g
52%
Vitamin A
15%
Vitamin C
70%
Calcium
8%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
4 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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