Barbecued Snapper with Orange Butter


by: HeadChef

One of my favorite bbq snapper recipes.


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serves: 4

1 tbsp minced fresh sage

1 tbsp minced fresh parsley

1 2.5lb red snapper

1/3 cup salad oil

2 tbsp fennel seeds, crushed

2 tbsp dry sherry

1 tsp salt

6 tbsp butter or margarine

2 tbsp orange juice

3/4 tsp sugar

sprigs Few sage and parsley for garnish

Nutrition Facts
Barbecued Snapper with Orange Butter

Servings Per Recipe: 4

Amount per Serving

Calories: 620

  • Total Fat: 39.8 g
  •     Saturated Fat: 14.4 g
  •     Trans Fat: 0.7 g
  • Cholesterol: 152.5 mg
  • Sodium: 935.1 mg
  • Total Carbs: 3.5 g
  •     Dietary Fiber: 1.4 g
  •     Sugars: 1.5 g
  • Protein: 59.7 g

how is this calculated?

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1.  Prepare barbecue grill.

2.  Rinse fish under running water and cut 4 slashes in the thick part of the fish on each side.

3.  Pat dry.

4.  Mix salad oil, fennel seeds, sherry, salt, minced sage and parsley in a small bowl.

5.  Brush fish both inside and out with oil mixture.

6.  Loosely wrap fish tail in foil.

7.  Place butter, orange juice and sugar in a small metal saucepan with a metal handle.

8.  Place fish in a grilling basket.

9.  Grill over medium heat, basting with the orange butter which has been warming on the grill as the fish cooks.

10.  Cook about 10 minutes per side or until fish flakes when fork-tested.

11.  When done serve on a warm platter; pour remaining orange butter over the fish and garnish with sage and parsley sprigs.

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