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GRILLED RED SNAPPER WITH TANGY CITRUS SAUCE
3/4 cup FRENCH'S® GOURMAYO™ Creamy Dijon Mayonnaise, divided
2 tablespoons orange juice
2 tablespoons lime juice
1 tablespoon each grated orange and lime zest
1 tablespoon minced fresh tarragon
4 (1 1/2 pounds) red snapper fillets, about 1/2-inch thick
Salt, pepper and paprika to taste
Combine 1/2 cup mayonnaise, orange and lime juices, orange and lime zest, and tarragon in small bowl; set aside.
Season fish with salt, pepper and paprika to taste. Baste with remaining 1/4 cup mayonnaise.
Cook on a well greased grill over medium direct heat 5 minutes per side until fish is opaque in center, turning once. Serve with sauce.
Tips from French's
Tips: Two cake racks can be used for grilling fish. Generously coat racks with vegetable cooking spray. Place fish on bottom rack. Cover with second rack. Use long-handled tongs for turning and removing from grill.
You may substitute salmon, tilapia or seabass fillets. This sauce pairs well with grilled asparagus.