SERVINGS: 4 SERVINGS
CALORIES: 446KCAL
The
carmelized roasted pineapple pairs perfectly with snapper and citrus.
Serve with a dry Riesling or Viognier.
INGREDIENTS
2 lbs
red snapper fillets - 4 fillets
3 1/2
tablespoons grated fresh ginger root - bottled works in a pinch
3 green
onions - chopped
2
Clementines or mandarin oranges - peeled and sectioned
1 lime
1/3 cup soy sauce
1 lemon
1 t cayenne pepper
1/2
teaspoon sea salt
FOR THE
ROASTED PINEAPPLE
1
pineapple cored and sliced
1/4 cup
brown sugar
1 t
nutmeg
GRILLED SNAPPER
- Preheat the
grill for indirect heat to 400 degrees F.
- Place the
fish in a grill pan and season with sea salt (to taste) and cayenne
pepper. If you don't have a grill pan use a shallow baking dish or
roasting pan.
- Cover each
side with fresh ginger, then green onions and clementines or mandarin
oranges.
- Slice half
of the lime and place the slices on top of the fish.
- Drizzle
with the soy sauce, and squeeze the other half of the lime over the fish.
- Cut the
lemon in half and set in the pan. Cover the whole dish with aluminum foil.
- Grill fish
until the flesh is opaque and can be flaked with a fork, about 10 - 15
minutes. Squeeze the baked lemon halves over the fish before serving.
Serve with roasted pineapple.
PINEAPPLE
- Place
pineapple on tin foil and sprinkle with brown sugar - you may not need a
full quarter cup.
- Grill for
10 to 15 minutes
- Sprinkle
with freshly grated nutmeg.
