Prep 1 hr
Cook 4 hrs
This recipe is a terrific item as an hors d'oeuvre or appetizer. We have used it several times at wine tastings and parties, and have always gotten rave reviews. (We had a European instructing chef at our culinary school/alma mater tell us that "Americans usually don't know how to do fish, but this is excellent.") We have paired it with Oregon Riesling and pinot gris/grigio
- 907.18 g red snapper, cubed (substitutions listed in instructions)
- 473.19 ml grape tomatoes, halved
- 1 large red onion, large dice
- 29.58 ml fresh lime juice
- 29.58 ml pineapple juice
- 4.92 ml fresh cilantro, finely minced
- 4.92 ml shallot, finely minced
- 4.92 ml jalapeno pepper (seeded, membraned and microplaned)
- 29.58 ml seasoned rice vinegar
- 0.25 ml cayenne
- In a glass bowl, mix lime juice, pineapple juice, and rice vinegar.
- Add shallot, jalapeno, cilantro, and cayenne.
- Place fish, onion, and grape tomato halves in a heavy ziplock storage bag. Note: the recipe was created for red snapper, but tilapia, small bay scallops, or small peeled and deveined shrimp can all be used in place of the snapper.
- Pour marinade over fish, tomatoes, and onions. Squeeze air out of bag and seal. Refrigerate 4 hours, turning the bag over every 30 minutes.
- Skewer a piece of fish, one tomato half, and one piece of red onion on a small skewer or toothpick. (DO NOT use the colored variety as these will bleed into your fish, and trust me, blue is not an attractive color on snapper).
- Serve chilled.