Grilled Red Snapper With Strawberry Avocado Salsa Food

GRILLED RED SNAPPER WITH STRAWBERRY AVOCADO SALSA

Steps:

• Wearing rubber gloves, remove stems, seeds, and ribs from the jalapeno, then finely chop.
• In a bowl stire together jalapeno, strawberries, onion, cilantro, lime juice, sugar, salt, and avocado.
• Preheat grill.
• Pat fish dry, then arrange, skin sides up, in one layer on platter.
• Brush both sides of fish with the oil and sprinkle with salt and lime zest.
• Grill fish, skin side down, without turnning until just cooked through, 8 to 10 minutes.
• Transfer fish, skin sides up with a metal spatula to a platter.
• Carefully remove skin.
• Serve with Strawberry avocado salsa.
• Cooking note: Salsa may be made several hours ahead and chilled, covered. If making ahead wait to add the sugar, salt and avocado until ready to serve.

GRILLED RED SNAPPER WITH TROPICAL FRUIT SALSA

Steps:

• Preheat a grill.
• Place the red snapper fillets in a shallow dish and reserve. In a small bowl, combine lime juice, ginger, pepper, and olive oil. Pour the mixture over the fish and let sit for 15 minutes.
• Grill the fish over medium heat until the flesh is cooked through and opaque, about 4 minutes per side, depending on the size of the fish. Top with tropical fruit salsa and serve.

GRILLED JERK-RUBBED SNAPPER WITH AVOCADO SALSA

Steps:

• Coat each snapper with 1/4 cup jerk marinade
• Place on a hot, clean grill. Cook for 8 to 10 minutes on each side. Serve with the Avocado Salsa.
• Puree all ingredients in a blender until smooth. Reserve.
• Combine all ingredients together and spoon over snapper when they are cooked.

GRILLED RED SNAPPER

Steps:

• Heat large griddle to smoking point.
• Grease liberally with olive oil & bacon grease.
• Season & sear fish on both sides, turning carefully.
• Cook quickly for 3-5 minutes per side.
• Heat butter, garlic, & lemon juice to bubbling & serve over fish.

GRILLED RED SNAPPER WITH CITRUS SOUSCAILLE

Steps:

• For the seasoning paste: Tip all the ingredients into a food processor and blend to a smooth paste. This paste tastes best if left for a few days to mature before using.
• For the souscaille: combine one rounded tablespoon of the seasoning paste with the lime juice, sugar, celery leaves, coriander, red pepper and olive oil. Taste for seasoning - adding more sugar or lime juice if needed. Aim for a tart, tangy flavour.
• For the fish or prawns: combine the lime rind and juice with the garlic, red pepper, spring onion and coriander and spoon over the fish or prawns and leave on one side for 5 minutes. Remove from its marinade and sprinkle with curry powder just before frying.
• Heat the oil in a sturdy frying pan set over a medium heat and fry the fish for 3 minutes, skin side facing downwards. Flip the fillets over and cook for a further minute until it flakes easily. If you are using prawns, fry for 3-4 minutes, stirring all the time, over a moderate heat, until they have turned pink. Remove and set aside.
• Tip the tomatoes into the same pan while still on the heat. Add the butter and sharpen with a squeeze of lime.
• Spoon a dollop of souscaille sauce over the fish and serve any extra on the side. Accompany with the warmed tomatoes.

CHIPOTLE GRILLED PORK TENDERLOIN W/ STRAWBERRY-AVOCADO SALSA

Steps:

• For the Tenderloin:.
• In a large ziplock bag combine chipotle chiles, lime juice, onion and garlic. Add pork, then seal and marinate in the refrigerator for two hours, turning bag occasionally.
• When ready to cook, preheat gas grill to high.
• Lightly coat the rack with cooking spray.
• Remove pork from bag and discard marinade. Sprinkle the pork evenly with salt.
• Place pork on on the rack and grill over indirect heat, turning occasionally for 20 minutes or until inside core temp of 150 degrees.
• Remove from heat and let stand for 10 minutes.
• Slice crosswise.
• For the Salsa:.
• In a medium bowl, combine the strawberries, avocado, scallions, cilantro, lime juice and salt.
• Toss gently.
• Serve immediately with the sliced pork.

GRILLED CHILI-LIME CHICKEN WITH STRAWBERRY-AVOCADO SALSA

Steps:

• For chicken marinade: In a medium bowl, whisk together the lime juice, oil, honey, garlic, chili powder, and sea salt. Pour into a ziplock bag; add chicken. Shake the bag to coat. Chill 4 hours in refrigerator, turning occasionally.
• Grill chicken on medium-high heat for 12 minutes (or until chicken is done).
• For salsa: Toss all ingredients in a small bowl. Serve with grilled chicken.