I’m usually not the “just grab a bottle out of the pantry and pour over food” kind of guy. I tend to make my own spice rubs and marinades. I know which flavors I like and the amount of them that I prefer, but every once-in-a-while something comes along and makes me say “Wow!”
When the nice folks at Lawry’s asked if I’d like to try out two of their new 30 minute marinades I’ll admit I almost said no. I’m glad that I didn’t in this case. Their Szechuan Sweet and Sour BBQ marinade is something unique and was the perfect choice for the snapper pictured here.
Grilling the fish gave a depth of flavor to the marinade that I don’t think you would be able to get in any other way, and for me there just wasn’t quite enough garlic or heat to the sauce, but the flavors are amazing, especially with fish or chicken.
In true by the seat of my pants fashion, I added a bit of garlic and a dash of cayenne for that true blast of Szechuan fire that it was missing. you see, Szechuan is about heat, if it doesn’t have the heat, it isn’t right.
In the end it got rave reviews from the kids and from my next door neighbor. The fish was moist and delectable, perfectly buttery, flaky and light, with just enough heat to let you know it was there. Add a squeeze of lemon juice and call it perfect.
And here’s the best part. You don’t have to take my word for it. Lawry’s and MyBlogSpark wants to give a kit like the one they sent me to one of you. The kit includes a shiny new set of BBQ skewers, a marinating dish and one bottle each of the Szechuan Sweet & Sour BBQ and their Tuscan Sun Dried Tomato Marinades.
I have tried both and I’m not sure that I’ll be rushing out to buy the tomato marinade again, but I will be picking up more of the Szechuan. It’s great on it’s own and also a great base for other recipes.
So leave a comment for a chance to get your own kit. I’ll pick a winner at random on Friday, July 16th. Good Luck!
Grilled Szechuan Snapper Fillets
Ingredients
- 1 pound fresh red snapper fillets
- 2 cloves garlic, minced
- 1/8 tsp cayenne pepper or Cajun seasoning (optional)
- Lawry's Szechuan sweet & sour BBQ sauce
- Salt and pepper to taste
Instructions
- Pat fish dry. Mix garlic and cayenne pepper into approximately 3/4 cup of the BBQ sauce. Brush marinade over fish, turning to ensure both sides are thoroughly coated. Store in the refrigerator overnight in an airtight container.
- Heat your grill, remove fish from the marinade and discard any remaining marinade. Season with salt and pepper. Cook for 3 to 4 minutes each side, or until fish is opaque and flakes easily with a fork.
- Serve with grilled veggies and a lemon wedge.
- Share and enjoy!
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 178Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 53mgSodium: 1075mgCarbohydrates: 8gFiber: 0gSugar: 5gProtein: 30g
What I would have done differently had I thought of it at the time:
It could have used some green onion… Yep.
Links to other recipes like this:
- Grilled Red Snapper Recipe, From the White On Rice Couple
- Grilled B-Line Snapper with an Orange Mojo, from Peter at Kalofagas
