Recipe courtesy of Mary Sue Milliken and Susan Feniger
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

In a blender or food processor fitted with the metal blade, combine the orange juice, vinegar, chipotle chilies, salt, and sugar and blend until chilies are finely chopped. With the motor running, add the oil in a steady stream and blend until incorporated. Adjust seasonings, add the mint and set aside. The vinaigrette can be refrigerated overnight without the mint, which should be added just before serving.

Heat a grill. Brush fillets with olive oil and sprinkle with salt and pepper. Grill until cooked through, 3 to 4 minutes per side. To serve, transfer snapper fillets to a serving platter or individual plates and drizzle with the orange chipotle vinaigrette.

IDEAS YOU'LL LOVE

Creole Marinated Grilled Red Snapper

Recipe courtesy of Tanya Holland

Oven Baked Red Snapper

Recipe courtesy of Mad Mongoose Bar and Restaurant

Grilled Whole Red Snapper

Grilled Red Snapper

Recipe courtesy of Michael Symon

Pina Colada Snapper Poke

Recipe courtesy of Rachael Ray

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking