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

Total Time:
2 hr 10 min
Prep:
45 min
Inactive:
1 hr
Cook:
25 min

Yield:
8 servings
Level:
Intermediate

Ingredients
  • 2 serrano chiles
  • 1 small ripe pineapple
  • Canola oil, for brushing
  • Sugar, for sprinkling
  • 2 sticks unsalted butter, at room temperature
  • 3 green onions (green and pale green part), thinly sliced
  • Pinch of chile de arbol
  • Clover honey, if desired
  • 2 tablespoons olive oil
  • Juice of 1 lime
  • Kosher salt and freshly ground black pepper
  • 8 skin-on pink snapper fillets (about 8 ounces each)
Directions
  • 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.


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