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Posted on May 10, 2010 in
Grilled Snook with Summer Cucumber Salad

I just cooked this recipe for a VIP event and discovered how incredible snook is as a grilling fish. While it is illegal to sell snook from U.S. waters commercially, it can be purchased from vendors who source it from Central America. It is marketed under the name robalo, and I only use it for limited events as I do not feel it is a fish stock that can sustain a heavy amount of commercial pressure. For the anglers who are fortunate enough to be able to catch this fish recreationally during an open season, here is a great recipe.

 

Grilled Snook/Summer Cucumber Salad/ Sun Dried Tomato Vinaigrette
Serves 4

Cucumber Salad/ Sun Dried Tomato Vinaigrette

1 Cup Trader Joe's Sun Dried Tomato Spread
1 Cup Champagne Vinaigrette Dressing-Your favorite brand
1/4 Cup Fresh Basil Leaves
Kosher Salt & Fresh Ground Black Pepper
2 ea. English Cucumbers, de seeded, sliced thin

Place all ingredients in a blender and blend on high for 30-60 seconds, making sure that everything is blended together well. Mix the cucumbers with the dressing and season with salt & pepper then hold in the refrigerator. This can be made one hour in advance but will require the excess liquid be drained off before plating.

Grilled Robalo (Snook)

4 ea. Robalo Fillets
1/4 Cup Champagne Vinaigrette
1/4 Cup Extra Virgin Olive Oil
12 ea. Baby Red & Yellow Pear Tomatoes
12 ea. Cured Provencial Olives
Kosher Salt & Fresh Ground Black Pepper

Season the fillets with the olive oil and champagne vinaigrette and let rest for 30 minutes. Heat up grill to medium-high, scrap grates clean and oil them down so the fish will not stick. Grill the fish over medium-high heat, turning every four minutes or so to slowly cook the fish thoroughly. Use an electric thermometer and pull the fish off when they reach an internal temperature of 143 degrees. The carryover cooking will allow the fish to hit the 145 as it sits..

To plate up, line up a circle of thin cucumber slices and then place some marinated cucumbers in the center, top with the robalo and then ladle some dressing on the fish and around the plate. Garnish with the tomatoes and olives and serve.