grilled red snapper with pineapple

By kallen2302

Ingredients

• GRILLED RED SNAPPER WITH LIME BUTTER SAUCE AND GRILLED PINEAPPLE
• 4 fillets of red snapper
• 8 very thin slices of pineapple, peeled and cored
• Rind of one lime (Peel with potato peeler, being sure to remove only the green rind and none of the white pith. Cut into pieces the size of matchsticks and blanch in boiling water for 2 minutes.)
• 2 tbsp. vinegar
• 2 shallots, chopped fine and sauteed in butter
• V4 cup white wine
• 8 oz. plus a tbsp. (for sauteing the shallots) unsalted butter
• Salt and pepper

Preparation

Step 1

Combine the 2 tablespoons vinegar, wine, salt and pepper with the cooked shallots and reduce. Now with the vinegar wine reduction at a hot but not boiling temperature, add the butter in small bits, whisking constantly. The sauce will become foamy and white. Paint the fish and the pineapple lightly with the butter sauce. Put the pineapple on the grill a little before the fish. You will want it chewy and lightly caramelized. Grill fish until done. Put the remaining butter sauce under the fish on the plate with the pineapple around. Sprinkle a little of the lime rind on top.