| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chilean |
Appetizers, Method: noc |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Fresh Grouper fillet (no skin); cut in 1" chunks |
| 1 |
c |
Fresh lime juice |
| 1/2 |
c |
Balsamic vinegar |
| 1/4 |
c |
Red onion; 1/4" dice |
| 1/2 |
c |
Tomato; 1/4" dice |
| 1 |
|
Clove garlic; minced |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
Mix all ingredients well (except for fish) in a mixing bowl
Add grouper chunks and toss together
Pour ingredients into a dish or bowl with a tight fitting lid
Refrigerate for at least 12 hours, tossing occasionally until all fish is
no longer transparent
Suggested Wine: Chilean Sauvignon Blanc or a drier Chilean Riesling
NOTES : If you are not sure your fish is not fresh off the boat, it can be
steamed first until it is no longer transparent then placed with other
ingredients and marinated for a few hours. Serve over toasted bruschetta
bread slices. If you would like you can garnish with fresh chopped parsley
and or cilantro, but do not add to the marinade, they will discolor.
Recipe by: Red Lobster
Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb
16, 1998
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