Recipe
Florida Citrus Grilled Bronzini With Tear Drop Tomato Salad
Ingredients
- FOR THE BONZINI:
- 2 whole bronzini, cleaned
- 1 lemon, sliced
- 1 lime,sliced
- 1 orange, sliced
- 1 onion, thinly sliced
- Olive oil
- Coarse sea salt
- Freshly ground black pepper
- FOR THE TOMATO SALAD:
- 1 pint red tear drop tomatoes, halved
- 1 pint yellow tear drop tomatoes, halved
- 1/2 red onion, thinly sliced
- 2 tablespoons roughly chopped cilantro
- 2 tablespoons lime juice
- 1/4 cup olive oil
- Salt and pepper, to taste
Directions
Preheat the grill to medium-high.
Using two large pieces of aluminum foil, lay an orange, lemon and lime slice on the bottom. Place each fish on top of the layer of citrus slices. cover each fish with the remaining slices of citrus and divide the onion between the two. Drizzle the fish with olive oil and season with salt and pepper. Wrap the aluminum foil around the fish. Place the fish on the grill and grill for 10 minutes, flip and grill for another 10 minutes, or until the meat is opaque and cooked through.
In a bowl, toss together the ingredients for the tomato salad. Drizzle with olive oil and season with salt and pepper. Serve the tomato salad with the grilled fish.
Recipe Details
- Source: Emeril Live EM1D39
- Dish Type: Entree
- Cuisine: Contemporary American
- Cooking Method: Grilling
- Occasion: Any
- Effort Level: Simple
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