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Grilled Pink Snapper With Caramelized Pineapple-Green Onion Butter And Relish Recipe | Bobby Flay | Food Network
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
- 8 skin-on pink snapper fillets (about 8 ounces each)
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