Grilled Red Snapper on Spinach bed with Yogurt and orange Marmalade

If you are grilling or pan frying fish, make sure you take good care while marinating it. Anything acidic (vinegar, lemon or any citric fruits) will cook the fish before it even goes on to the pan or grill. Moreover, the marinades will also determine the texture of the fish depending on the ingredients and the amount of time the fish has been marinated. Let me try and explain the ‘how’ part.

1. Promise me, you will only grill if the fish is really, really fresh. That solves 50% of the problems. 
2. Fish can be flaky, creamy or firm in texture depending on the time of the year it’s caught, but that is an experience so don’t worry about that factor. 
3. Thicker the fillet the longer it needs to be on the grill. Then you may want to vary the temperatures. Until you master the grilling, for good results, make sure the fillet is not more than ½ inch thick. 
4. Invest in a ribbed cast iron skillet and take good care. You need to treat the pan by reheating it with oil several times before its ready for grilling. I must say, Google is your best bet for instructions on treating the pan. A small tip from my side, that you might not see in google wink emoticon , rub the hot skillet with onion and oil in the process.
5. Always bring the skillet temperature to the max and then reduce the heat to medium before you place the fish on it.
6. Never marinate the fish for more than 45 mins, if you are grilling.
7. Always use mild marinade if you want to marinate for more than 15 mins and stronger the marinade make sure its not more than 5-10 mins
8. Always ensure the fish is pat dried before marinating and grilling
9. Never use any sort of tenderizer
10. More the ingredients and dense the marinade, the higher the chances of you burning the fish on the grill, so keep it simple. Fish is all about THE FISH and not the marinade. Marinade should be like a single diamond on a sleek and beautiful neckline; 
11. Watch the fish while it’s grilling. You will see how the cooking progresses as the fish turns translucent.

Grilled Red Snapper on Spinach bed with Yogurt and orange Marmalade
For the marinade

250 gram Fillet of Red Snapper (2 pieces)
5 tablespoon extra virgin olive oil
2 cloves of garlic crushed
1 tablespoon white wine vinegar (pl use a good quality one)
½ tsp white pepper
½ teaspoon salt

In a whisking bowl add all the above ingredients, whisk thoroughly and coat it evenly on the fillet. Place the fillet in a Ziploc bag, remove the air and seal the bag with the fish and marinate it for 30 mins

Sautéing spinach

1 bunch of spinach (only the leaves part)
3-4 garlic crushed
4 tablespoon of extra virgin olive oil
1 tablespoon white wine vinegar
½ orange squeezed
salt and pepper to taste

Add the olive oil in a thick-bottomed pan over medium heat, add garlic and when it is slightly soft add the spinach leaves. Saute it for 2 mins. Add the white wine vinegar, white pepper, salt and orange juice, sauté it for another 10 secs. Take it out of the heat and let it rest.

Yogurt and orange marmalade sauce

200 ml yogurt
1 teaspoon chopped dill
1 tablespoon extravirgin olive oil
1 tablespoon orange marmalade
salt and pepper to taste

Whisk all the above in a bowl for 30 secs.

Final Grilling and plating

Place the skillet over medium heat and then grill the fish each side for 3 mins and the transfer it to a preheated oven (220 degree centigrade for 5 minutes. Take it out of the oven place it over the spinach and drizzle it with the sauce.

Categories: Travel Cuisine

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