Grilled Red Snapper & Okra With Spicy Tartar Sauce

Meaty snapper holds up well on the grill, but any firm white fish will work well in its place. The lime juice and zest brightens this dish while enhancing the boldness of the spices.

Prep/Cook Time: 40 Minutes, Servings: 4

Ingredients

• ¼ cup mayonnaise
• 2 tablespoons chopped pickled jalapeños
• 2 teaspoons whole-grain mustard
• 1 teaspoon grated lime zest
• 1 teaspoon lime juice
• 4½ teaspoons chili powder
• 1 teaspoon ground coriander
• ¼ teaspoon salt, divided
• ¼ teaspoon ground pepper
• 1¼ pounds red snapper fillet, cut into 4 portions and patted dry
• Cooking spray
• 1 pound okra
• 1 tablespoon canola oil

Directions

1. Preheat grill to medium-high.
2. Combine mayonnaise, jalapeños, mustard and lime juice in a small bowl and set aside.
3. Combine lime zest, 4 teaspoons chili powder, coriander, ⅛ teaspoon salt and pepper in a shallow bowl. Dredge fish with the spice mixture and coat with cooking spray. Toss okra with oil and the remaining ½ teaspoon chili powder and ⅛ teaspoon salt. Thread the okra crosswise onto four 12-inch bamboo or metal skewers.
4. Oil the grill rack. Grill the okra, flipping once halfway, until softened and charred in spots, 4 to 6 minutes. Grill the fish, flipping once halfway, until the flesh is opaque, 4 to 5 minutes. Serve with the reserved sauce.

Nutritional Information

Per Serving: 317 Calories, Total Fat: 17 g, Saturated Fat: 2 g, Cholesterol: 58 mg, Carbohydrates: 9 g, Fiber: 5 g, Total Sugars: 2 g, Protein: 32 g, Sodium: 505 mg, Potassium: 949 mg, Vitamin A: 1760 IU

© Dotdash Meredith. All rights reserved. Used with permission.