(Photo credit: Terri Glanger)

Grilled red snapper on the “half shell” with margarita sabayon

(4) 6 ounce red snapper fillets scales and skin on
4 T chef Tim Love fish rub
2 ounces olive oil
4 ounces chopped chives

Margarita Sabayon
4 egg yolks
2T sugar
4 ounces margarita
2 ounces topo chico
salt

Prepare the sabyon
Place a sauce pan with water on the stove to set up a double boiler
Turn on medium high heat
In a stainless steel mixing bowl mix egg yolks, margarita, topo chico and sugar vigorously
Place mixture over the simmering water and mix with a stainless steel whip vigorously and Continuously until the mixture coats the back of a spoon and is also light and fluffy
Reserve

Prepare a grill to 450 degrees
Rub fish with olive oil
Season fish with chef Tim Love fish rub liberally on both sides
Place fish on grill skin side up first
Close grill lid for 3 minute
Open grill and flip fish
Close grill for 3 more minutes or until desired doneness
Skin should curl up at this point and also become very firm
Serve immediately and top with sabyon and chives

Fish should release out of the “shell” with ease

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