Grilled Pink Snapper with Caramelized Pineapple-Green Onion Butter and Relish

Name: Grilled Pink Snapper with Caramelized Pineapple-Green Onion Butter and Relish
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8
Cuisine: Global
Ingredients: 8 servings Canola oil, for brushing; 1 pinch Pinch of chile de arbol; 3 green onions (green and pale green part), thinly sliced; 1 Clove r honey, if desired; 1 Juice of lime; 8 servings Kosher salt and freshly ground black pepper; 2 Tbsps olive oil; 1 small ripe pineapple; 2 serrano chiles; 2 kilograms skin-on pink snapper fillets (about each); 8 servings Sugar, for sprinkling; 2 sticks unsalted butter, at room temperature

You can never have too many main course recipes, so give Grilled Pink Snapper with Caramelized Pineapple-Green Onion Butter and Relish a try. This recipe serves 8. One portion of this dish contains around 48g of protein, 44g of fat, and a total of 691 calories. If you have canolan oil, juice of lime, green onions, and a few other ingredients on hand, you can make it. To use up the honey you could follow this main course with the Honey Gingerbread as a dessert. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes. It is a good option if you're following a gluten free and pescatarian diet.

Instructions

Heat a grill to medium-low heat. Grill the chiles until blistered and softened all over.

Ingredients you will need

Chili Pepper

Equipment you will use

Grill

Remove the rind from the pineapple and slice into1-inch-thick rounds.

Ingredients you will need

Pineapple

Beef

Brush the pineapple slices with canola oil and sprinkle with a little sugar. Grill until caramelized on all sides and just soft, about 10 minutes total.

Ingredients you will need

Pineapple Rings

Canola Oil

Sugar

Equipment you will use

Grill

Remove and let cool slightly.

Roughly chop half of the pineapple slices and 1 of the chiles. Put in a food processor with the butter and process until almost smooth.

Ingredients you will need

Pineapple Rings

Butter

Chili Pepper

Equipment you will use

Food Processor

Add 2 of the green onions and the chile de arbol and pulse just to combine. Taste. If the pineapple isn't very sweet, add some honey and pulse just to combine.

Ingredients you will need

Arbol Chile

Green Onions

Pineapple

Honey

Transfer to a bowl, cover and refrigerate until firm and the flavors meld, at least 1 hour and up to 24 hours.

Equipment you will use

Bowl

Let it warm slightly before grilling the fish.

Ingredients you will need

Fish

Finely dice the remaining pineapple and chile.

Ingredients you will need

Pineapple

Chili Pepper

Put them in a bowl with the remaining green onions, the olive oil, lime juice and some salt and pepper. Toss to combine. Set aside while you grill the fish.

Ingredients you will need

Salt And Pepper

Green Onions

Lime Juice

Olive Oil

Fish

Equipment you will use

Grill

Bowl

Increase the heat of the grill to high.

Equipment you will use

Grill

Brush the fish with canola oil and sprinkle with salt and pepper. Grill, flesh-side down, until charred and you can move it with a fish spatula without the flesh sticking to the grill, about 3 minutes. Flip, and smear some of the pineapple butter on the flesh side. Grill the second side until charred, about 3 minutes.

Ingredients you will need

Salt And Pepper

Canola Oil

Pineapple

Butter

Fish

Equipment you will use

Spatula

Grill

Transfer to a platter, smear on a bit more of the butter mixture, top with the pineapple relish and serve immediately.

Ingredients you will need

Pineapple

Butter

Relish

Equipment

Ingredients

Servings:

8servings

Canola oil, for brushing 1pinch

Pinch of chile de arbol 3

green onions (green and pale green part), thinly sliced 1Clove

r honey, if desired 1

Juice of lime 8servings

Kosher salt and freshly ground black pepper 2Tbsps

olive oil 1small

ripe pineapple 2

serrano chiles 2kilograms

skin-on pink snapper fillets (about each)8servings

Sugar, for sprinkling 2sticks

unsalted butter, at room temperature

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Alsace Willm Pinot Gris Reserve. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 16 dollars per bottle.

Alsace Willm Pinot Gris Reserve

An intense golden color with hints of ocher, the wine has a nose of ripe fruit, quince. In the mouth the attack is both supple and full, with notes of honey and spices. The final perfectly balances sugar and acidity.Pair this wine alongside pan-fried foie gras, grilled or roasted white meats (pork, veal), rabbit, poultry in cream sauce, smoked fish, mushroom dishes such as risotto.