| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Caribbean | Fish-fs, Grill/broil | 6 | Servings |
INGREDIENTS
| 3 | lb | Black grouper fillet, skin on |
| 4 | Mangos, 1/4 inch strips | |
| 6 | Red pears, 1/4 inch strips | |
| 1/2 | lb | Cleaned baby spinach |
| 3 | Haas avocados, 1/4 inch strips | |
| Walnut oil | ||
| 2 | Oranges, juice of | |
| 1 | Lime, juice of -caribbean seasoning— | |
| 6 | tb | Garlic, minced |
| 6 | tb | Onion, minced |
| 6 | tb | Dried onion |
| 2 | tb | Allspice |
| 1 | tb | Chipotle |
| 2 | tb | Hungarian paprika |
| 2 | tb | Brown sugar |
| 4 1/2 | ts | Thyme |
| 4 1/2 | ts | Cinnamon |
| 1 1/2 | ts | Nutmeg |
| 1/2 | ts | Ground habanero |
| 2 | Lemons, zest of |
INSTRUCTIONS
Prepare a wood or charcoal grill and let it burn down to embers. Rub on the Caribbean seasoning in long strokes. Let sit for 15 minutes. Grill for 8 minuets on one side and 6 minutes on the reverse side. Remove from grill and keep hot. Lightly oil the fruit with walnut oil and grill over hickory wood for 3 minutes. Place in a bowl with the fruit juices and toss. Serve on top of baby spinach and avocado. Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997 Recipe by: GRILLING' & CHILLIN' SHOW #GR3609 Posted to MC-Recipe Digest V1 #623 by 4paws@netrax.net (Shermeyer-Gail) on May 29, 1997
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