Grilled Pink Snapper with Caramelized Pineapple-Green Onion Butter and Relish

Grilled Pink Snapper with Caramelized Pineapple-Green Onion Butter and Relish
13 Ingredients
  • 2 serrano chiles
  • 1 small ripe pineapple
  • Canola oil, for brushing
  • Sugar, for sprinkling
  • 2 sticks unsalted butter, at room temperature
  • 3 green onions (green and pale green part), thinly sliced
  • Pinch of chile de arbol
  • Clover honey, if desired
  • 2 tablespoons olive oil
  • Juice of 1 lime
  • Kosher salt and freshly ground black pepper
  • Kosher salt and freshly ground black pepper
  • 8 skin-on pink snapper fillets (about 8 ounces each)
Nutrition
554
28% daily value
8 servings
                                       
                                            gluten-​free
     

Fat

53% 34

Saturated

80% 16

Trans

- 1

Monounsaturated

- 12

Polyunsaturated

- 4

Carbs

5% 14

Carbs (net)

- 12

Fiber

9% 2

Sugars

- 9

Sugars, added

- 0

Protein

95% 48

Cholesterol

48% 145

Sodium

35% 851

Calcium

11% 107

Magnesium

21% 89

Potassium

23% 1103

Iron

6% 1

Zinc

9% 1

Phosphorus

67% 470

Vitamin A

30% 273

Vitamin C

54% 48

Thiamin (B1)

15% 0

Riboflavin (B2)

4% 0

Niacin (B3)

7% 1

Vitamin B6

79% 1

Folate equivalent (total)

8% 32

Folate (food)

- 32

Folic acid

- 0

Vitamin B12

285% 7

Vitamin D

6282% 942

Vitamin E

28% 4

Vitamin K

20% 24

Sugar alcohols

- 0

Water

- 266
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