Ahhh, so now with grilling season in full swing, it is time to have some fun and do some different things then the same old bbq chicken, hamburger (though I have made some insane versions), or steak (it does seem like this is something I can never get enough of). I do have a bit of a fondness for just about anything seafood (have not had the courage to try some raw oysters yet…possibly soon though), I decided to go with some Red Snapper.
One of the things I love about shopping at Wegman’s is the vast variety of fish they start to bring in this time of year and it is not just filets but I can get the whole fish- and when it comes to grilling, the whole fish is the way to go.
On this particular day I was in the mood for some Red Snapper. After slicing it down the belly (and leaving it still intact as one piece) I seasoned it with some salt, peppercorn, sweet paprika, chili powder, diced scallions, and finished with some tangerine slices. I then closed the fish back up and coated the outside with some olive oil.
Before I tossed this on the grill (as it would not take too terribly long to cook) I had prepared some whole carrots which I peeled, cut slits into, and basted with a combination of brown sugar, honey, rum, and whiskey. This was wraped in aluminum foil and tossed on the grill to slowly cook and caramelize with the carrots.
While the carrots were on the grill, and then followed by the fish, I proceeded to make a simple mango sauce on the stove. I cut up a fresh mango into chuncks and hated on low. I proceeded to add in some diced sweet onions, some sherry vinegar, a pinch of sugar, and some salt and pepper. Upon completion of the fish, I then cut it into portions and topped with the mango sauce.