Capt. Pete Rapps
Nothing beats a day out fishing with the family like a good old dinner, especially dining on your own catch. Everyone has spent the entire day out in the summer sun, bonding over an age-old tradition, and now you’re all settled back at home and ready for a family meal around the table. I’m telling you – there’s nothing better.
Everyone can be a chef for the family with the right ingredients and recipe, but not everyone has a recipe in mind for the fish found around Southwest Florida. That doesn’t mean you can’t make something, though! If you’re one who has a catch you’d like to cook but no idea how to begin, look no further! I’ve found the perfect fishy recipe for summer, and I’m going to share it with you step by step.
Barbecued Snapper with Ginger, Chili and Lime
Who doesn’t love a good snapper recipe? This one is perfect for summer with its ginger and lime bites, and is sure to be a favorite for the whole family. It’s an easy recipe for a novice fish-maker to produce, and only takes a total of 25 minutes to prepare.
For this yummy fish recipe, you’ll need the following ingredients:
Extra virgin olive oil – 3 Tbs.
4 whole mangrove snapper – cleaned, scaled and gutted
For the drizzle:
1 large red chili – chopped and de-seeded
1 garlic clove – small, chopped fine
Fresh root ginger – small, chopped fine
Honey – 2 tsp.
2 limes – zested and juiced
Sesame oil – 1 tsp.
Thai fish sauce – 1 tsp.
The first thing you’ll want to do is light the barbecue and allow the flames to die down until you see white ashes. If using a gas grill,medium heat is good. Whisk the ingredients for the drizzle together in a small bowl (be sure to leave 1 Tbs. of the olive oil for the fish), adjusting the honey and lime ratio to taste, making a sharp sweetness. Set aside for now.
Once that’s done, you’ll score each side of the snapper about six times – not quite through to bone. Brush the fish with the remaining tablespoon of olive oil and season lightly. Once you’re happy with how it looks, apply nonstick spray on the grills and throw those delicious snapper on the barbecue, letting them cook for 5-6 minutes on each side. You’ll know it’s done when each side is charred, and the flesh flakes all the way through the center.
To finish off this tasty dinner, remove the fish from the grill and spoon the drizzle over each one until you’re satisfied with the amount. Let it stand for 2-3 minutes before serving to allow the fish to cool, and the flavor of the drizzle to really soak in, and then you’re done! Enjoy!
Contact Capt. Pete Rapps by email at CaptainRapps@Outlook.com or by phone 239-571-1756. Captain Rapps’ Charters & Guides offers year round expert guided, light tackle, near shore, and backwater fishing trips in the 10,000 Islands of the Everglades National Park, and springtime tarpon-only charters in the Florida Keys. Capt. Rapps’ top-notch fleet accommodates men, women and children of all ages, experienced or not. Between our vast knowledge and experience of the area, and easygoing demeanors, you are guaranteed to have a great day. Book your charter 24/7 using the online booking calendar, and see Capt. Rapps’ first class website for booking info, videos, recipes, seasonings, and more at www.CaptainRapps.com.