Although I thoroughly enjoy eating fish, I don’t have a ton of experience in cooking fish. My father used to grill large-mouth bass that we caught on our summer fishing trips. This recipe, 11-7: Grilled Red Snapper definitely took me back to those times. 🎣
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The recipe calls for Red Snapper, but I used the same technique with some Pacific Rockfish that we had on hand.
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I was nervous to cook fish because I have heard from Jamie that fish is finicky or hard to work with. I found this marinated fish cooked nicely and easily.
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The obligatory ingredient shot.
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I mixed the marinade in the glass bowl and transferred the fish to a plastic bag.
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I mixed up the fish broth, and gathered the ingredients for the leek topping.
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The wine, soy sauce, sambal, and fish broth was all dumped into the pot.
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Leeks are chopped and washed and ready to go into the pot.
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The leek in the stock pot.
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I liberally greased the grill pan and put the fish on the hot pan. Following the directions, I flipped the fish after two minutes and was greeted by these wonderful grill marks.
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On the final plate, I served the fish with a side of rice medley. The leek turned a weird purple color from the red wine. The fish came out with a light, flaky texture. Both Jamie and I really enjoyed it. If it wasn’t so much work, I’d eat fish more often.
GRADE: A-