Snook are shallow water fish that live off of our coast here in Florida. It’s not sold in stores so you have to catch it yourself, which makes it even more delicious when you cook it. Snook resembles grouper or even mahi-mahi in taste and texture. For this recipe, choose any similar mild, white fish fillets. If you can’t find grouper or mahi, fresh tilapia is also a great alternative.
Yield: 1 cup
Total time: 10 minutes
- Juice from 1 lime
- Juice from ½ orange
- 1 clove garlic
- 1 tablespoon olive oil
- 1 handful fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- ½ medium onion
- 1 jalapeño, seeds removed
- 2 pounds white-fleshed fish fillets
1. Place all of the ingredients into a food processor or magic bullet (I thought that thing was a gimmick, but it is awesome for small jobs like this) and liquify. Add more oil if necessary, it should be pretty thick, but you want it to cover the top of your fish. Set the marinade aside and let’s talk about fish.
2. Unwrap the fish fillets and check it for any scales, skin or bones that may have been missed. I like to feel and bend the fish all over to check for bones. Take this opportunity to remove any scales or skin with a sharp knife as well. We don’t want to grill the fish with the skin on for this recipe.
3. Now that you have a nice and clean fillet, rinse it with cold water and then pat dry with some paper towels. Now place the fillets in a glass bowl and pour the marinade over the fish.
4. Now cover and place the bowl back in the refrigerator for at least 30 to 45 minutes, but no more than a few hours. Flip the fish at least one time during the marinating process to make sure the whole fish gets some delicious marinade.