Grilled Red Snapper with Smoked Paprika Marinade and Melon Salsa - Besugo al Horno de Miguel con Marinado de Pimentón Ahumado y Salsa de Melón
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This delicious recipe was personally developed by Mike, a member of the La Tienda community.
Prep Time: 30 min.
Cook Time: 35 min.
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3 tbsp chopped purple garlic
In a frying pan, gently saute chopped garlic in olive oil and cumin seeds. When the cloves become golden, remove from fire to let flavors blend. In 30 minutes, add a teaspoon of smoked paprika. (The smoked paprika will not dissolve in the oil, but rather settle to the bottom.) Scrape the mixture into a large platter.
Plop five snapper fillets into the marinade for a few minutes while you scrape the grill and get it hot. Place on grill and cook fast over a hot firre.
Serve with a melon salsa (see below).
For the salsa:
Mix all ingredients together and let sit whle you prepare the snapper.
Recipe courtesy of Spain GourmeTour magazine.
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