Mesquite-grilled seafood represents a beautiful pairing of pungent mesquite smoke and the delicate flavor of fish and shrimp. Enchilada Queen Seasoning Blend plus Red Wine Garlic Butter (or Lime, Garlic, and White Wine Butter) enhance this combination.
This grilling technique may be used for any white fish fillet, including mahi mahi, trout, halibut, catfish, or tilapia, but fish from the Gulf of Mexico, such as red snapper or redfish, are my fish of choice. Of course, fish may be pan-cooked as well. Grilled fish goes particularly well with Arroz Verde (here).
This is a classic combination from the coastal city of Veracruz. Red snapper is abundant in the Gulf of Mexico and a prized game fish as well. Salsa Veracruzana is the traditional pairing. To develop this recipe, I traveled to this beautiful region of Mexico and dined at various local restaurants recommended for their seafood. Great way to research a recipe!
Makes 8 servings
8 (6- to 7-ounce) skinless red snapper fillets
Red Wine Garlic Butter (see here)
Enchilada Queen Seasoning Blend, as needed
Vegetable oil or unsalted butter
Light a wood or hardwood charcoal fire at least 30 minutes before you are ready to cook. Coals are ready when covered with a light coating of gray ash. Or preheat a gas grill to medium for 30 minutes. If cooking on the stovetop, preheat a griddle or heavy skillet over medium-high heat.
Rinse the fish fillets with cool water. Pat dry with a paper towel.
Brush the fish on both sides with the Red Wine Garlic Butter. Sprinkle seasoning blend evenly on both sides.
When ready to cook, rub the grill surface lightly with oil. If using a griddle or skillet, lightly butter the surface.
Place the fish over the heat. Grill or griddle for 2 to 3 minutes on each side, depending on thickness. Turn once. Fish is done when it pulls apart easily when probed with a fork. Brush the fish again with Red Wine Garlic Butter.
Serve immediately with Salsa Veracruzana.