This dish illustrates the best simplicity. This recipe is from “Emeril on the Grill” by Emeril Lagasse. 4 servings. Ingredients: 1 pineapple, peeled and sliced into 1/2-inch rounds, 6 tablespoons olive oil, 1/4 cup finely chopped red onion, 1/4 cup ground red pepper, 1/4 cup rice vinegar, 2 jalapenos, seeded and minced, 2 tablespoons freshly squeezed lemon juice, 1 tablespoon finely chopped fresh cilantro, 1 1/2 teaspoons ground garlic, 1 1/2 teaspoons salt, Four 6-ounce golden snapper fillets, 1 tablespoon Creole seasoning, Fresh cilantro sprigs for garnish. Instructions: 1. Preheat the grill or grill pan to medium-high. 2. Brush both sides of the pineapple slices with 1 tablespoon of the olive oil. Place the pineapple on the grill and cook, turning occasionally, until lightly softened and well marked by the grill, 2 to 3 minutes per side. Remove from the grill and let cool to room temperature. 3. Dice the pineapple (discarding the tough core) and place the dice in a medium nonreactive bowl. Add the red onion, bell pepper, rice vinegar, jalapenos, lemon juice, cilantro, and garlic. Heat the remaining 3 tablespoons olive oil in a small skillet over medium heat and stir well to combine. Season with 1/2 teaspoon of the salt and set the salsa aside. 4. Season the snapper fillets with the remaining 1 teaspoon salt and the Creole seasoning and drizzle with the remaining 2 tablespoons olive oil. Place the fillets on the grill, turning them 45 degrees after 2 minutes. Cook for another 2 minutes. Flip and cook for another 2 minutes or until medium-rare. Remove the fish from the heat and let rest briefly before serving with the Grilled Pineapple Salsa. Garnish with cilantro sprigs.
Julio
26.04.2023 @ 22:26
This dish illustrates the best simplicity. This recipe is from “Emeril on the Grill” by Emeril Lagasse. 4 servings. Ingredients: 1 pineapple, peeled and sliced into 1/2-inch rounds, 6 tablespoons olive oil, 1/4 cup finely chopped red onion, 1/4 cup ground red pepper, 1/4 cup rice vinegar, 2 jalapenos, seeded and minced, 2 tablespoons freshly squeezed lemon juice, 1 tablespoon finely chopped fresh cilantro, 1 1/2 teaspoons ground garlic, 1 1/2 teaspoons salt, Four 6-ounce golden snapper fillets, 1 tablespoon Creole seasoning, Fresh cilantro sprigs for garnish. Instructions: 1. Preheat the grill or grill pan to medium-high. 2. Brush both sides of the pineapple slices with 1 tablespoon of the olive oil. Place the pineapple on the grill and cook, turning occasionally, until lightly softened and well marked by the grill, 2 to 3 minutes per side. Remove from the grill and let cool to room temperature. 3. Dice the pineapple (discarding the tough core) and place the dice in a medium nonreactive bowl. Add the red onion, bell pepper, rice vinegar, jalapenos, lemon juice, cilantro, and garlic. Heat the remaining 3 tablespoons olive oil in a small skillet over medium heat and stir well to combine. Season with 1/2 teaspoon of the salt and set the salsa aside. 4. Season the snapper fillets with the remaining 1 teaspoon salt and the Creole seasoning and drizzle with the remaining 2 tablespoons olive oil. Place the fillets on the grill, turning them 45 degrees after 2 minutes. Cook for another 2 minutes. Flip and cook for another 2 minutes or until medium-rare. Remove the fish from the heat and let rest briefly before serving with the Grilled Pineapple Salsa. Garnish with cilantro sprigs.