Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Barbecued Grouper With Sweet-Sour Grapefruit Sauce
- add review
- #55782
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
8 grapefruit, unpeeled
1/2 cup packed brown sugar
1/2 cup minced green onion
1 tablespoon Asian chili sauce
1/2 teaspoon salt
4 grouper fillets (6 ounce size)
directions
Cut half the grapefruits into 1-inch thick slices.
Grate zest from 1 of the remaining grapefruits. Juice the remaining grapefruit to obtain 1 cup juice.
In a bowl, combine the grapefruit zest, grapefruit juice, sugar, green onion, chili sauce and salt, mixing well (Marinade can be covered and refrigerated for 8 hours before using).
Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium (about 450 degrees F).
Place fish in a baking dish. Stir marinade and pour half over fish, turning to coat evenly. Cover fish and marinate in the refrigerator for 5 to 15 minutes.
Lay grapefruit slices in a tight, single layer directly on the grill rack. Place fish on top of grapefruit. Cover grill and cook for 10 minutes before lifting the lid. If the fish does not flake when prodded with a fork, close lid and cook for 2 minutes more.
Transfer fish to dinner plates and spoon remaining marinade over fish. Serve at once.
added by
HappyCook80
nutrition data
Nutritional data has not been calculated yet.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
reviews & comments
June 12, 2008
We really liked this recipe, though I have to report a few modifications (using ingredients I had on hand). The basics are the same, so I bet you'll like the original as much as we liked this alteration. In place of the green onions, I used garlic scapes, which we get fresh with our coop farm share--it's the fresh green stem portion of the garlic plant, and it's very flavorful, sort of a cross between scallions and garlic. I chopped them super fine using a small food processor. The other change was the Asian chili sauce--I didn't have any, but I did have some Thai peanut sauce, and I shook in some chili powder. I layered the chopped garlic scapes, soaked in the marinade, on top of the fish while it grilled, so they got a little soft and tasted really great. Finally, I put the rest of the marinade into a saucepan and reduced it (by boiling gently) to about 75%, so its flavor really went off the chart, and used it to dress the fish before serving. WOW--hubby and I ate it all up with gusto, and pronounced it DELISH. Definitely a keeper.