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Nutrition Facts
Serving Size 115 g
(Approx. 6 Servings)
Amount Per Serving
Calories 400 Calories From Fat 0
% Daily Value*
Total Fat 37 g 47%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 8 mg 790%
Sodium 34 mg 2%
Total Carbohydrate 1 g 0%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 15 g
Vitamin A 0% Iron 0%
Vitamin C 0% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Grilled Whole Snapper with Mint Gremolata
Prep Time
25 minutes
Cook Time
20 minutes
Total Time
45 minutes
6  People


Recipe makes 6 Servings

3 Lb whole Gulf red snapper
1 cup(s) extra virgin olive oil, Divided use
1 Tbsp Mi Tienda All Purpose Seasoning
1/4 cup(s) mint, leaves loosely packed
1 1/2 Tbsp fresh oregano, leaves loosely packed
1 cup(s) fresh cilantro, leaves loosely packed
3 fresh garlic cloves
2 jalapeños, seeded and chopped
1/4 cup(s) fresh lime juice
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Preheat grill to 375-400°F.
Place fish on a sheet pan lined with parchment paper. Using a sharp knife score fish on both sides with diagonal cuts just through the top of the skin. Drizzle both sides with a 1/4 cup of olive oil and season with all purpose seasoning.
Allow fish to sit at room temperature, meanwhile make the gremolata by adding mint, oregano, cilantro, garlic, jalapeños, lime juice and puree.
Season to taste with salt and pepper, pour herb mixture into a serving bowl and add remaining 3/4 cup of olive oil. Stir with a spoon to combine and set aside.
Spray grill with nonstick spray and place fish on the hottest part of the grill and grill for 3 to 4 minutes, then rotate fish 90° (to create cross hatch marks) cook an additional 3 to 4 minutes then flip and repeat on opposite side.
Total cooking time for the fish should be 16 to 18 minutes. Remove fish from grill to a serving dish and drizzle with a generous amount of mint gremolata and serve. Season to taste as needed with more all purpose seasoning.
As an option, you can stuff the cavity of fish with lemon, limes, or orange slices and fresh herbs if desired.


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