Bobby Flay's Grill It! - Bobby Flay [82]
1 (1-inch) piece fresh ginger, peeled and coarsely chopped
1 clove garlic
1 tablespoon fresh thyme leaves
1 teaspoon ground cinnamon
1 teaspoon ground allspice
½ teaspoon ground cloves
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Juice of 1 lime
¼ cup canola oil
4 (8-ounce) red snapper fillets
¼ cup fresh cilantro leaves
Combine the red onion, two-thirds of the green onions, the chiles, ginger, garlic, thyme, cinnamon, allspice, cloves, salt, pepper, lime juice, and canola oil in a food processor and process until the mixture is smooth.
Put the snapper in a baking dish and spread a few tablespoons of the mixture over 1 side of each fillet. Let marinate in the refrigerator for 20 minutes.
Heat your grill to medium-high.
Combine the remaining green onions and the cilantro leaves on a cutting board and chop until very fine.
Place the snapper on the grill, rub side down, and cook until golden brown and slightly charred, 3 minutes. Turn the fish over and continue grilling until just cooked through, 3 to 4 minutes longer.
Remove the fish from the grill and immediately sprinkle with the green onion–cilantro mixture.
Grilled Halibut with Grilled Pineapple-Jicama Salsa
I love grilled pineapple not only for dessert but also in a relish such as this one served with grilled fish. Jicama tastes like a cross between an apple and a cucumber and has an amazing crunch that complements the soft texture of the grilled pineapple and red bell pepper.
Serves 4
½ small pineapple, peeled, sliced 1 inch thick, and cored
1 red bell pepper
4 tablespoons canola oil
1 small jicama, peeled and finely diced
1 small red onion, finely chopped
2 fresh red chiles (such as Thai bird or Fresno), finely diced
3 tablespoons rice wine vinegar
2 tablespoons extra-virgin olive oil
3 tablespoons finely chopped fresh basil leaves
Kosher salt and freshly ground black pepper
4 (8-ounce) halibut fillets
Heat your grill to high.
Brush the pineapple and bell pepper with 2 tablespoons of the canola oil. Grill the pineapple until golden brown on both sides, about 6 minutes. Grill the bell pepper until charred on all sides, 8 to 10 minutes. Remove the pineapple from the grill and cut into small dice. Remove the bell pepper from the grill, put it in a bowl, and cover. Let sit for 10 minutes before peeling, seeding, and finely dicing the pepper.
Combine the pineapple, bell pepper, jicama, onion, chiles, vinegar, olive oil, and basil in a medium bowl and season with salt and pepper. Let sit at room temperature while you prepare the halibut. The salsa can be made 8 hours in advance, covered, and refrigerated. Bring to room temperature before serving.
Brush the halibut on both sides with the remaining 2 tablespoons canola oil and season with salt and pepper. Place the fillets on the grill and cook until golden brown and slightly charred, 3 to 4 minutes. Turn the fish over and continue grilling until just cooked through, 3 to 4 minutes longer.
Serve the fish fillets topped with the salsa.
Grilled Fish Tacos with Chipotle Crema and Salsa Fresca
Every time I go to southern California, I search out the nearest taquería and order a few fish tacos, and as I eat them, think I have died and gone to heaven. How can something as humble as a piece of fish folded up in a tortilla with some cabbage and salsa bring so much pleasure? You just need to try them for yourself to figure it out.
Serves 4 to 6
2 pounds flaky white fish fillets (such as red snapper, striped bass, or sea bass)
¼ cup canola oil
1 tablespoon ancho chile powder
2 teaspoons kosher salt
8 (6-inch) white or yellow corn tortillas
Chipotle Crema (recipe follows)
¼ head of white or red cabbage, finely shredded
1 medium white onion, halved and thinly sliced
Fresh cilantro leaves, for serving
Salsa Fresca (recipe follows)
Lime wedges, for serving
Heat your grill to high.
Brush the fish on both sides with the oil and season with the ancho powder and salt. Place the fillets on the grill and cook until golden brown and slightly charred, 3