My favorite doneness level is somewhere in between. Some people prefer it slightly crisp, some - well cooked through. Red snapper has been overfished and is on a list for endangered species. I bless you with joy, peace, love and abundance in you life & your Y.T. I guess just watch it or watch another video. Place the snapper on the grill (skin side down) and cook for about 4 minutes. Spray with cooking spray to limit sticking on the grill. Bring up to room temperature (around 15 minutes). Cover snugly with the lid, and cook on medium, shaking occasionally, until Bok Choi is wilted and cooked to your favorite doneness level. He didnt say how long it should be in a 350°-400° oven. Pat the red snapper dry, and season with your favorite spices. Sprinkle some salt and pepper and toss a few times to evenly distribute the seasoning and sauce. Mince the garlic into the melted butter and saute for a minute until garlic is very fragrant. Melt butter in a wok or a large deep skillet over medium heat.While the fish is cooking, prepare the Bok Choi.Leave wrapped in foil until ready to serve. Grill (or bake) at 400☏ for about 40 minutes, or until potatoes are done. Put another sheet of foil over the fish.Sprinkle some salt and pepper over the potatoes. Drizzle the remaining olive oil around the fish and arrange potato quarters over it.Then bake at 375 degrees F for about 25 minutes or more until. Put the sauce into the slits on both sides of the fish first, then spread the remaining sauce evenly all over the fish To bake the fish, place the fish on an oiled baking sheet (generously oil to prevent sticking). Place fish on a sheet of aluminum foil if using the grill.
With a sharp knife, cut the slits in the fish all the way to the bone, about 2-1/2? apart.Prepare the sauce by combining onions (scallions), garlic, ginger, cilantro, tomato, lemon juice, pepper flakes, salt and pepper and 1 tbsp olive oil in a processor and pulsing a few times to create salsa-like consistency - fine chunk.Sprinkle some salt and pepper all over and set aside. Clean the fish thoroughly, rinse well, and dry with paper towels.
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