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Grilled Snapper in Guava Sauce

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  • Prep 15 min
  • Total 2 hr 45 min
  • Ingredients 8
  • Servings 4
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Enjoy the beginning of summer with this delicious grilled fish and the smoky taste it gets from cooking it over cedar planks. The cooking process is very fast and the result is a very unique taste thanks to the cedar. For this recipe, I used red snapper fillets but you could also use salmon, flounder or mahi mahi. I recommend these types of fish because they usually come with the skin on, but you could also use raw shrimp, scallops or a nice cut of red meat.
Jeannette Quiñones Cantore
Updated Sep 20, 2016
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Ingredients

For the sauce:

  • 1/4 cup guava paste
  • 1/4 cup guava juice
  • 1/2 teaspoon fresh ginger, finely chopped
  • 1/4 cup soy sauce

For the fish:

  • 2 garlic cloves, finely chopped
  • Salt and pepper, to taste
  • 4 fillets (2 lb) snapper with skin
  • 1 tablespoon sesame seeds, as garnish

Directions

  •  
    1
    For the sauce: In a sauce pan, add guava paste, guava juice, ginger and soy sauce. Cook on low heat for 20 minutes. Stir occasionally until soft and uniform. Use a strainer to strain the sauce, let cool and refrigerate until you’re ready to use it. You can make it the night before, if you like.
  •  
    2
    For the fish: Season both sides of the fillets with garlic, salt and pepper. Cover with plastic wrap and refrigerate for 30 minutes.
  •  
    3
    Turn on the grill to medium-high heat. Place the fillets, skin side down, on the cedar planks. Add a tablespoon of sauce over each fillet.
  •  
    4
    Place cedar planks over the grill and cook for 15-20 minutes with the lid on and without moving the fillets. Cooking time will depend on the thickness of the fillets. Don't touch the wood as it will be very hot.
  •  
    5
    Once ready, use a spatula to transfer fillets to a plate. Garnish with a few sesame seeds. You can serve this with a side of potato salad, lettuce and tomato salad or over white rice. Serve and enjoy!

Expert Tips

  • tip 1
    Use 5.5" x 11.00" x 1/3" cedar planks. Soak them in water for 1 to 2 hours before using.
  • tip 2
    Use any kind of fish with skin on.
  • tip 3
    Make an orange sauce instead of guava.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Enjoy the beginning of summer with this delicious grilled fish and the smoky taste it gets from cooking it over cedar planks. The cooking process is very fast and the result is a very unique taste thanks to the cedar. For this recipe, I used red snapper fillets but you could also use salmon, flounder or mahi mahi. I recommend these types of fish because they usually come with the skin on, but you could also use raw shrimp, scallops or a nice cut of red meat.
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