Grilled Red Snapper with Tropical Bam B Q Sauce
4 8 to 10 ounce red snapper fillets
2 tablespoons Emeril's
3 tablespoons olive oil
1 to 1 1/2 cups Emeril's
Tropical Bam B Q Sauce
Preheat the grill to medium-heat, about 350ºF.
Rinse the fish fillets under cold running water and pat dry with paper towels.
In a small bowl combine the Emeril's Fish Rub and the olive oil to form a
paste. Rub the paste onto the fish fillets on both sides and lay them on the
grill skin-side down. Cook the fish for 5 minutes on the first side. Turn the
fish over, and brush generously with the Emeril's Tropical Bam B Q Sauce.
Continue to cook the fish for an additional 4 to 5 minutes, turn over and brush
with more Bam B Q Sauce. Remove the fish from the grill and
serve immediately. To check for doneness, cut into a fillet and check to see
that it is just opaque throughout.
Yield: 4 to 6 servings