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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This recipe goes with Grilled Sturgeon with Roasted Poblano Salad Ingredients:
1 medium white onion, cut into 1/2-inch slices |
1 tablespoon olive oil |
2 poblano chile peppers |
1 red bell pepper |
1 teaspoon olive oil |
1 tablespoon chopped fresh cilantro |
1/2 teaspoon kosher salt |
1/8 teaspoon freshly ground pepper |
1/8 teaspoon ground cumin |
1/8 teaspoon ground cumin |
Directions:
1. Brush onion slices with 1 tablespoon olive oil. Grill, without grill lid, over high heat (400° to 500°) 6 to 8 minutes or until tender. Cut each slice in half; set aside.
2. Grill poblano chile peppers and red bell pepper, without grill lid, over high heat (400° to 500°) 6 to 10 minutes or until skins are blistered and blackened.
3. Place peppers in a heavy-duty zip-top bag; seal, and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Cut peppers into 1/2-inch strips.
4. Combine onion, peppers, 1 teaspoon oil, and remaining ingredients; toss gently.
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