Red Snapper Skewered Grilled "Ceviche" Recipe - Cooking Index
1 cup | 237ml | Fresh orange juice |
1 cup | 237ml | Fresh lime juice |
1 cup | 237ml | Fresh lemon juice |
1 cup | 237ml | Canola oil |
2 | Red onions - quartered, | |
And each quarter cut in half | ||
1 | Orange - peeled, sectioned | |
1 | Lemon - peeled, sectioned | |
1 | Lime - peeled, sectioned | |
2 tablespoons | 30ml | Chopped chives |
1/4 cup | 4g / 0.1oz | Cilantro |
2 lbs | 908g / 32oz | Red snapper - cut 1" cubes |
16 | Long wooden skewers - soaked for 2 hours | |
2 | Mangoes - cut 1" cubes |
In a large bowl, combine the juices, oil, onions, citrus fruits, chives and cilantro. Add the snapper, cover and refrigerate for 2 hours or overnight.
Using two skewers thread pieces of snapper, alternating with onion, citrus sections and mangoes.
Preheat grill.
Grill on each side for 1 minute (to obtain grill marks and slightly heat through).
This recipe yields 4 servings.
Source:
HOT OFF THE GRILL with Bobby Flay - (Show # HG-1A07) - from the TV - FOOD NETWORK
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