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Steve M

Whole Red Snapper

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Posted

I just got back from a great vacation down on Key Biscayne and was inspired to do a cuban cook. This was the first time I have tried fish on the kk. it won't be the last. 

I first made the "sauce" to have with the fish. It looks a lot like guacamole but has a few other interesting ingredients; olives with pimientos, capers, and olive oil.

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I pulled out the juicer for some lime juice. I only needed a couple tablespoons but it is the summer and I tend to go through a lot of limes so I made extra.

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Next was a couple of avocados. They get mashed up with the lime juice and then the diced olives with pimientos and some capers. Add a little olive oil, salt and pepper to taste.

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Finished product.

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The snapper was already gutted and scaled. I filled the cavity with thin slices of limes, onions, and some cilantro sprigs. I ran a few toothpicks through it to keep it closed. I cut a few slits on both sides, brushed with EVOO, and added kosher salt and pepper.

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this is the basket I got from Keith at Octoforks. This probably would have been great on the rotisserie that it was designed for but I also needed to do a few chicken kebobs so I just used it right on the grate to make it easier to flip.

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Everything on the grill.

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Finished up and off the grill.

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Everything came out great. We also had some cilantro lime rice and black beans. Nice dinner.

The next to last night we were there, we were treated to a fantastic light show by mother nature. A storm cell came up the bay while the sun was setting behind it. I leave you with these:

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