Grilled Quail with Pomegranate
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1108
- Total Fat
- 62
- Saturated Fat
- 15
- Carbohydrates
- 54
- Dietary Fiber
- 13
- Sugar
- 30
- Protein
- 88
- Cholesterol
- 308
- Sodium
- 1986
- Total: 2 hr 35 min (includes marinating time)
- Active: 35 min
Ingredients
Pomegranate Relish:
1/2 cup chopped flat-leaf parsley
2 tablespoons chopped fresh mint
1 medium pomegranate, seeds only
1 minced small shallot
Zest of 1 lemon
2 teaspoons fresh lemon juice
Kosher salt and freshly ground black pepper
Grilled Quail:
Two 4- to 4.5-ounce whole boneless or semiboneless quail, patted dry
1/4 cup soy sauce
1 lemon, halved
1 navel orange, halved
One 2-inch piece fresh ginger, smashed to release flavor
Neutral oil, such as canola or vegetable oil
Kosher salt and freshly ground black pepper
Directions
Special equipment:
a grill or grill pan- For the pomegranate relish: In a small bowl, combine the parsley, mint, pomegranate seeds, shallot, lemon zest and lemon juice. Season to taste with salt and pepper and refrigerate until ready to use.
- For the grilled quail: In a large bowl, add the quail. Add the soy sauce, juice of the lemon and orange, juiced citrus halves and ginger. Cover and marinate at room temperature for 30 minutes or in the refrigerator for 2 hours.
- Preheat your grill or grill pan to medium-high and oil the grill grates. Remove the quail from the marinade and pat dry. Rub the quail with 2 tablespoons oil and sprinkle with salt and pepper. Grill until charred and an instant-read thermometer registers 165 degrees F, about 5 minutes per side. Remove the quail and allow it to rest for 5 minutes before serving.
- When ready, place the quail on a platter and top with the pomegranate relish.