Grapefruit is a great lower-in-carb alternative to oranges, which have a higher sugar content. This mojo makes use of grapefruit juice and zest in a sweet-tart Latin sauce that is wonderful with flaky white fish like snapper.
1/4 cup olive oil
8 cloves garlic, roasted (see page 25 of the book)
1/2 cup fresh grapefruit juice
1/4 cup fresh orange juice
2 teaspoons grated grapefruit zest
1 serrano chile, coarsely chopped
1 tablespoon chopped fresh thyme leaves
1/4 teaspoon kosher salt
Combine all of the ingredients in a blender and blend until smooth.
Grilled Red Snapper
4 skinless red snapper fillets, 8 ounces each
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Fresh thyme leaves
Grilled grapefruit wedges (page 26)
1. Heat your grill to high.
2. Place the fish in a large shallow baking dish, pour half of the mojo over, and turn to coat. Cover and let marinate for 10 minutes.
3. Remove the fish from the marinade and season both sides with the salt and pepper. Place the fish on the grill and grill for 3 to 4 minutes until golden brown and slightly charred. Turn the fish over and continue grilling for 3 to 4 minutes for medium, brushing with the remaining mojo. Remove the fish from the grill and let rest for 5 minutes.
4. Serve the snapper garnished with fresh thyme leaves and grilled grapefruit wedges.
Nutritional Analysis (per serving)
Calories: 398 Protein (gm): 48 Carbohydrates (gm): 9 Total Sugar (gm): 4 Total Fat (gm): 19 Saturated Fat (gm): 3 Cholesterol (mg): 84 Sodium (mg): 545 Fiber (gm): 1
Bobby Flay's Grilling for Life
by Bobby Flay with Stephanie Banyas and Sally Jackson
Hardcover, 224 pages, $22.00
Recipe reprinted by permission.
This page created July 2005
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