Brined, Jerked Red Snapper Recipe - Low Carb & Healthy
Low carb recipe for Brined, Jerked Red Snapper which belongs to the Fish and Seafood recipe category.
- 2 pounds (910 g) red snapper fillets
- FOR THE BRINE:
- cup (100 g) kosher salt
- 3 quarts (2.8 L) water
- 2 tablespoons Jerk Seasoning
- FOR THE SEASONINGS:
- 4 cloves garlic, crushed
- 8 teaspoons olive oil
- 1 rounded tablespoon Jerk Seasoning
- cup (60 ml) lemon juice
- 4 teaspoons soy sauce
- 4 scallions, sliced
To make the brine: In a shallow, nonreactive container big enough to hold your fish fillets, dissolve the salt in the water?this is easier if the water's warm.
Stir in the Jerk Seasoning.
If you've used warm water, let it cool to no warmer than tepid before adding your fish fillets.
Make sure they're submerged in the brine and let them sit for 1 to 2 hours in the fridge.
Okay, time's up.
Start a charcoal fire or preheat a gas grill.
Drain the brine off of your fish.
In a rimmed plate or pie plate, mix together the garlic and olive oil and then stir in the Jerk Seasoning, lemon juice, and soy sauce.
Reserve some marinade, lay the brined fillets in the rest of this marinade, and turn them over once or twice to coat.
Let the fillets sit for 15 minutes or so.
Then grill over a medium fire, 3?5 minutes per side.
Baste both sides with the reserved seasoning mixture when you turn the fish.
When the fish is flaky, remove to serving plates and top each fillet with a sliced scallion.
Each serving will have 4 grams of carbohydrate and 1 gram of fiber, for a usable carb count of 3 grams (less if you use the Jerk Seasoning recipe); 41 grams protein.