Crabs_Snapper_BIG

 

Crabs – We Got ‘Em
JOHN FLANINGAM
 

8 oz. red snapper filet (or grouper, mahi mahi, trigger or tuna)
1 oz. clarified butter
¼ tsp. salt
¼ tsp. black pepper
¼ tsp. granulated garlic

Salsa:
1 Tbsp. corn (cut off cob or frozen)
1 Tbsp. black beans (rinsed and drained)
1 tsp. red onions, minced
1 tsp. red peppers, diced
¼ sliced jalapeno
½ slice pineapple, diced
½ tsp. cilantro, minced
1 ½ tsp. lime juice
¼ tsp. olive oil
Pinch of cumin
Pinch of bacon bits (optional)
¼ tsp. minced garlic

Prepare salsa by mixing all ingredients and set aside. Heat grill to 400 degrees and season with oil. Brush fish with half of butter on both sides. Lightly season with salt, pepper and garlic. Place on seasoned grill and cook for 1-2 minutes; turn quarter clockwise and cook for an additional 1-2 minutes. Turn filet when outside corner of fish are white. Repeat procedure on other side. Brush top with remaining butter. Plate and garnish with black bean/pineapple/corn salsa.