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Dinner Tonight -- Snook with garlic and chili de arbol

BobS
BobS Posts: 2,485
edited November -0001 in EggHead Forum
I sliced about 10 cloves of garlic and 6 dried, chili de arbol and slow cooked them in EVOO. I let that cool and spooned it over the snook filets and cooked them on a grill pan, direct at about 325 for about 35 minutes. Also served gdenby's grilled pinapple, Dr. BBQ's, baked sweet potatos and a spinach salad. Didn't slow down to get a picture of the plates.[p]The wife likes the egg!
[ul][li]Robalo with Garlic and Chili de Arbol[/ul]
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Comments

  • bobbyb
    bobbyb Posts: 1,349
    BobS,
    Lookin very good. I like grilled fish too. Looks like you are getting the hang of this egg thing without problems. Bob
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  • AZRP
    AZRP Posts: 10,116
    BobS,
    That's what I like, spicy! Nice job. -RP
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  • BobS
    BobS Posts: 2,485
    bobbyb,
    Between the Egg and the opportunities to cook presented here, this is definitely a good thing. I have Egged food every night since I got it and am cooking ribs tomorrow.[p]
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  • Unknown
    Unknown
    BobS,
    There have been several posts about gdenby's grilled pineapple. I checked the recipe section and could not find the recipe. Can you post or show me where to find the recipe?
    Thanks!
    MaryA
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  • BobS
    BobS Posts: 2,485
    MaryA,
    As I recall, he just shared the recipe in one of his posts, this is what I copied:[p]Twice this weekend I cooked fresh pineapple section. I decided to use fresh, because tries with canned just resulted in disintegrated pineapple.[p]I made it with stuffed fatties, and, as pictured above, with pork tenderloins. It turned out much better than I expected. The first time with the fatties I used 1/4 sections, and those weren't quite fully cooked. So with the tenderloins I did 1/8 sections. Both times I used a simple glaze of lemon juice, honey, and butter. I cooked them direct with a dome temp around 350. The 1/4s I turned three times, each after about 7 minutes, the 1/8ths turned 2 times at ten minutes. The meats were placed over drip pans.[p]The thing that was really nice was that the glaze picked up both the smoke flavor and the meat and spice flavor. Evidently the fumes coming up from the drip pan adds to the flavor.[p]I used the leftover pineapple in thin slices in some lo-mein, and it worked really well.

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  • Unknown
    Unknown
    BobS,
    Thanks for the response. This sounds yummy. In the past we have just grilled the pineapple and allowed the fruit to carmelize and sweeten itself. The family couldn't get enough of that. Wait till they try this!
    Cheers
    MaryA
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  • stike
    stike Posts: 15,597
    BobS,
    um...
    what's snook?[p]hahaha
    i feel stoopid asking, but never heard of it!
    ed egli avea del cul fatto trombetta -Dante
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  • BobS
    BobS Posts: 2,485
    stike,
    Snook is a sport fish that is not comercially available in the US, but common in the markets, here in Mexico. Down here it is caled Robalo It lives in the margins between fresh and salt water.[p]Great fun to catch and wonderful to eat.
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