Snapper With Spicy Pineapple Glaze Recipes

GRILLED PINK SNAPPER WITH CARAMELIZED PINEAPPLE-GREEN ONION BUTTER AND RELISH

Steps:

• Heat a grill to medium-low heat. Grill the chiles until blistered and softened all over.
• Remove the rind from the pineapple and slice into1-inch-thick rounds. 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. 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. 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. Transfer to a bowl, cover and refrigerate until firm and the flavors meld, at least 1 hour and up to 24 hours. Let it warm slightly before grilling the fish.
• Finely dice the remaining pineapple and chile. 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.
• Increase the heat of the grill to high. 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.
• Transfer to a platter, smear on a bit more of the butter mixture, top with the pineapple relish and serve immediately.

SNAPPER WITH SPICY PINEAPPLE GLAZE

Steps:

• For glaze, in a small bowl, combine the preserves, vinegar, ginger, garlic, 1/2 teaspoon salt and cayenne; set aside. Place fillets on a broiler pan coated with nonstick cooking spray. Brush both sides of fillets with oil; sprinkle with remaining salt.
• Broil 4-6 in. from the heat for 5 minutes. Brush with half of the glaze. Broil 5-7 minutes longer or until fish flakes easily with a fork. Brush with remaining glaze.

SNAPPER WITH SPICY PINEAPPLE GLAZE

Steps:

• For glaze, in a small bowl, combine the preserves, vinegar, ginger, garlic, 1/2 teaspoon salt and cayenne; set aside. Place fillets on a broiler pan coated with nonstick cooking spray. Brush both sides of fillets with oil; sprinkle with remaining salt.
• Broil 4-6 in. from the heat for 5 minutes. Brush with half of the glaze. Broil 5-7 minutes longer or until fish flakes easily with a fork. Brush with remaining glaze.

SNAPPER WITH SPICY PINEAPPLE GLAZE

Steps:

• For glaze, in a small bowl, combine the preserves, vinegar, ginger, garlic, 1/2 teaspoon salt and cayenne; set aside. Place fillets on a broiler pan coated with nonstick cooking spray. Brush both sides of fillets with oil; sprinkle with remaining salt.
• Broil 4-6 in. from the heat for 5 minutes. Brush with half of the glaze. Broil 5-7 minutes longer or until fish flakes easily with a fork. Brush with remaining glaze.