Grilled Red Snapper Curry Recipe, Gulf Shores, Alabama Style

Fresh Gulf Red Snapper has been a favorite of mine while growing up on the Alabama Gulf Coast in Gulf Shores.  Curry has always been a love of mine.  Any kind of gravy actually will do.  I found a recipe that mom used to cook for us boys that was what we called "fancy."  Most of the time we were eating cajun style foods but my mother always like making curry.   It was a treat for us boys.  Most of the time there would not be any left the next day for leftovers.  I am going to give you a recipe that will serve two people.  If you want more, just double the recipe to serve 4 people.  You understand my math now.  I hope you enjoy this Gulf Shores Fisherman's special dish.

Red Snapper Curry Ingredients:

  • 2 - 8 oz. Fresh Red Snapper Filets - No rib meat
  • 1 tbs - Red Curry Paste
  • 1 cup - light coconut milk
  • 1 cup - sliced shitake mushrooms
  • 1 small head of bok choy lettuce
  • 1 - lime - cut in half
  • 1/2 tsp - dark brown sugar
  • 1 tbs - canola oil
  • 2 sauce pans, 1 grill and one pot of boiling water
  • 1 tbs mayo

Cooking Directions:

  • In a small sized saucepan, place the curry paste, brown sugar and coconut milk and cook over low heat.  The curry paste will cause the sauce to thicken in about 8 to 10 minutes.  When thickened, add the juice of 1/2 lime and stir in.   Keep this sauce warm but do not burn.
  • Chop up the Bok Choy into bite sized pieces and drop them in boiling pot of water and cook until they are tender but still firm.  This takes about 5 to 7 minutes.  Drain the Bok Choy and set aside.
  • Take the canola oil and place in the saute pan.  Over medium heat, add the Shitake mushrooms, partially cooked Bok Choy bites and the lime juice to the pan.  Cook the vegetables for about 4 to 5 minutes.  Stir and coat the vegetables in the canola oil well.  Salt and Pepper to taste.
  • I loved grilled Red Snapper. So I am going to tell you to start your outside grill and preheat to 400 degrees.   Take your Red Snapper filets and rub with thin layer of mayo (for moisture) then salt and pepper to taste.  When the grill reaches the cooking temperature of 400 degrees, place the mayo covered Red Snapper filets on the grill.   Close the lid and cook for 3-4 minutes.   After 3-4 minutes, turn filets and cook an additional 3-4 minutes.  Depending on the thickness of the fish, you should cook about 4 minutes per side for every half inch of thickness.  Anyway, 8 minutes should be enough.  If for some reason your filet are not flaky, you may cook for an additional 2 minutes.   The idea is to have your Red Snapper cooked all the way through, but not dried out.

Serving Directions:

On two plates, take the vegetables and divide evenly on each plate.  Place the Grilled Red Snapper filet on top of the bed of vegetables.  Drizzle curry sauce over the top of the vegetables and around the Red Snapper.