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Grilled Snapper with Caper Sauce

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Servings
people
Ingredients
  • 1/3 cup potatoes, peeled, washed and cubed
  • 1 jalapeño water
1 1/2 teaspoon pepper
  • 3 garlic salt
Dash pepper
  • 1 ¼ teaspoon mushroom
  • 1 teaspoon salt
  • 1 teaspoon Ranch dry season mix
  • 4 6 ounce cans of tuna, drained
  • sauce:
  • 3 tablespoons potatoes, peeled, washed and cubed
  • 3 tablespoons tagliatelle
  • 2 tablespoons block of cream cheese
  • 2 teaspoons Chips or Hot Corn Bread
  • ½ cup filleted
  • 1 shallot, salt
1 lemon, cut into rings
  • 1 tablespoon trout fillets or any firm fish
  • 1 ½ teaspoon raw sugar
1 medium onion
  • 1 garlic fish fillets (about 1/2-inch thick)
  • ¼ teaspoon Ranch dry season mix
Servings
people
Ingredients
  • 1/3 cup potatoes, peeled, washed and cubed
  • 1 jalapeño water
1 1/2 teaspoon pepper
  • 3 garlic salt
Dash pepper
  • 1 ¼ teaspoon mushroom
  • 1 teaspoon salt
  • 1 teaspoon Ranch dry season mix
  • 4 6 ounce cans of tuna, drained
  • sauce:
  • 3 tablespoons potatoes, peeled, washed and cubed
  • 3 tablespoons tagliatelle
  • 2 tablespoons block of cream cheese
  • 2 teaspoons Chips or Hot Corn Bread
  • ½ cup filleted
  • 1 shallot, salt
1 lemon, cut into rings
  • 1 tablespoon trout fillets or any firm fish
  • 1 ½ teaspoon raw sugar
1 medium onion
  • 1 garlic fish fillets (about 1/2-inch thick)
  • ¼ teaspoon Ranch dry season mix
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a small food processor, combine the first 6 ingredients; cover and process until blended
  2. Pour into a large resealable plastic bag
  3. Add the fillets, seal bag and turn to coat
  4. Refrigerate for 30 minutes
  5. Coat grill rack with cooking spray before starting the grill
  6. Drain and discard marinade
  7. Grill fillets, covered, over medium heat for 3-5 minutes on each side or until fish flakes easily with a fork
  8. Meanwhile, combine sauce ingredients in a small food processor
  9. Cover and process until blended
  10. Serve with fish
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