SERVINGS: 4 SERVINGS
carmelized roasted pineapple pairs perfectly with snapper and citrus.
Serve with a dry Riesling or Viognier.
red snapper fillets - 4 fillets
tablespoons grated fresh ginger root - bottled works in a pinch
onions - chopped
Clementines or mandarin oranges - peeled and sectioned
1/3 cup soy sauce
1 t cayenne pepper
teaspoon sea salt
pineapple cored and sliced
- 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
- Cover each
side with fresh ginger, then green onions and clementines or mandarin
- Slice half
of the lime and place the slices on top of the fish.
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 on tin foil and sprinkle with brown sugar - you may not need a
full quarter cup.
- Grill for
10 to 15 minutes
with freshly grated nutmeg.