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Prep Time: 60 Minutes Cook Time: 180 Minutes |
Ready In: 240 Minutes Servings: 6 |
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This recipe is a terrific item as an hors d'oeuvre or appetizer. We have used it several times at wine tastings and parties, and have always gotten rave reviews. (We had a European instructing chef at our culinary school/alma mater tell us that Americans usually don't know how to do fish, but this is excellent. ) We have paired it with Oregon Riesling and pinot gris/grigio Ingredients:
2 lbs red snapper, cubed (substitutions listed in instructions) |
1 pint grape tomatoes, halved |
1 large red onion, large dice |
2 tablespoons fresh lime juice |
2 tablespoons pineapple juice |
1 teaspoon fresh cilantro, finely minced |
1 teaspoon shallot, finely minced |
1 teaspoon jalapeno pepper (seeded, membraned and microplaned) |
2 tablespoons seasoned rice vinegar |
1 pinch cayenne |
Directions:
1. In a glass bowl, mix lime juice, pineapple juice, and rice vinegar.
2. Add shallot, jalapeno, cilantro, and cayenne.
3. Place fish, onion, and grape tomato halves in a heavy ziplock storage bag. Note: the recipe was created for red snapper, but tilapia, small bay scallops, or small peeled and deveined shrimp can all be used in place of the snapper.
4. Pour marinade over fish, tomatoes, and onions. Squeeze air out of bag and seal. Refrigerate 4 hours, turning the bag over every 30 minutes.
5. Skewer a piece of fish, one tomato half, and one piece of red onion on a small skewer or toothpick. (DO NOT use the colored variety as these will bleed into your fish, and trust me, blue is not an attractive color on snapper).
6. Serve chilled.
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