Greenhouse Tomatoes on the Vine, EuroFresh Farms

Printable Recipe

Eurofresh Farms Pineapple Glazed Snapper with Campari Tomato & Cucumber Salad

Yield: serves 4

Ingredients:

* 4 each 6 oz. Red Snapper filet, skin on

* ˝ each Hothouse Cucumber, deseeded
and cut into 1/8 inch half-moons

* 3 each Campari tomatoes, deseeded
and julienne

* 1 each small red onion, Ľ” diced

* 1 each small yellow bell pepper, Ľ” diced

* 1 each fresh scallion, chopped

* Salt and Pepper to taste

* 1 teaspoon olive oil

* 1 each small handful spring mix,
wrapped with a sliced cucumber to
make a bouquet

For Glaze:

* 1 each small can unsweetened pineapple juice

* 2 oz fresh ginger root, peeled and chopped

* 1 each lemon, halved and juice squeezed

* 2 tablespoons honey

* 1 clove garlic

* Salt and Pepper to taste

For Dressing:

* 2 oz aged Sherry Vinegar

* 1 oz Extra Virgin Olive Oil

* Salt and Pepper to taste

Instructions:

Place all ingredients for glaze into a small saucepan. Bring to a boil and simmer for twenty minutes. Place mixture in electric blender and puree, strain through a sieve and chill. Set aside. At this time, place the snapper on the grill skin side down over medium heat (for a crispy skin) for 5 minutes. Flip and grill for 5 more minutes (depending on your desire). While grilling the snapper, place all ingredients for tomato salad in a bowl and mix. On a large plate, place bouquet of greens down and put snapper slightly to the side of the greens. Drape cucumber salad over the top of snapper. With a spoon, ladle pineapple ginger glaze around the plate. Drizzle sherry vinaigrette over the whole plate. Serve immediately and enjoy.