While in Hawaii on spring break, we staying in a wonderful condo with an ocean view and a lanai with a grill. We decided to grill out lunch in the middle of the week. We picked up some fresh caught opakapaka, which is the local Hawaiian snapper. I made a cranberry-mango sauce to go with the fish and it was a lovely lunch. I also made some Pineapple Habanero Popovers to go with it.
Ingredients:
snapper, cut into 6 ounce filets
salt and pepper
1 tablespoon olive oil
1 cup cranberries
1 mango, cut into 1/4 in chunks
1/4 cup cranberry juice
1/4 cup water
2 tablespoons honey
1/4 cup sugar
Preparation:
1. Mix cranberries, mango chunks, cranberry juice, water, honey, and sugar in a saucepan on the stove. Heat over medium heat. Let sauce come to a boil. Sauce will need to simmer for 15-20 minutes to thicken. Remove sauce from heat to let cool and thicken for at least 5 minutes prior to serving.
2. While sauce is cooking, rub snapper with olive oil and season with salt and pepper.
3. Grill snapper over medium heat for 3 minutes per side. Turn the burner off and let fish sit in the warm grill for about 10 minutes, until cooked through. Top with sauce.
Ingredients:
snapper, cut into 6 ounce filets
salt and pepper
1 tablespoon olive oil
1 cup cranberries
1 mango, cut into 1/4 in chunks
1/4 cup cranberry juice
1/4 cup water
2 tablespoons honey
1/4 cup sugar
Preparation:
1. Mix cranberries, mango chunks, cranberry juice, water, honey, and sugar in a saucepan on the stove. Heat over medium heat. Let sauce come to a boil. Sauce will need to simmer for 15-20 minutes to thicken. Remove sauce from heat to let cool and thicken for at least 5 minutes prior to serving.
2. While sauce is cooking, rub snapper with olive oil and season with salt and pepper.
3. Grill snapper over medium heat for 3 minutes per side. Turn the burner off and let fish sit in the warm grill for about 10 minutes, until cooked through. Top with sauce.