Grilled Redfish with Strawberry Chipotle Barbecue Sauce
Nutrition
Calories: 220 kcalCarbohydrates: 21 gProtein: 20 gFat: 6 gSaturated Fat: 0.5 gCholesterol: 35 mgSodium: 560 mgFiber: 2 g
Ingredients
- 1 Tbsp. canola oil plus more for the grill
- 1/4 cup chopped white onion
- 1 clove garlic minced
- 2 cups chopped fresh strawberries
- 2 tsp. Dijon mustard
- 1 Tbsp. cider vinegar
- 1/2 cup no-salt-added ketchup
- 1/2 tsp. minced canned chipotle chili in adobo sauce or to taste
- 1 tsp. adobo sauce from the chipotle can, or to taste
- 1/2 cup water
- 8 redfish fillets about 11/2 to 2 lbs.
- 1/4 tsp. salt
- 2 scallions thinly sliced
- whole strawberries for garnish optional
Instructions
- 1. Heat oil in a medium saucepan over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and stir until fragrant, about 30 seconds. Add strawberries, mustard, vinegar, ketchup, chipotle pepper, adobo sauce, and water, and stir to combine.
- 2. Bring sauce to a simmer, reduce heat to low, and cook until slightly thickened, about 35 to 40 minutes. Let cool slightly.
- 3. Preheat grill to medium-high heat and lightly oil grill. Season fish all over with salt. Place fillets on grill and cook until grill marks form, about 2 to 3 minutes. Carefully turn fish and brush with some of the barbecue sauce. Continue to grill until fish is cooked through, about 2 to 3 more minutes.
- 4. Transfer fish to a serving platter and spoon more of the barbecue sauce over the top of the fillets. Sprinkle with chopped scallions and serve immediately, garnished with whole strawberries if desired.
- Source: Hannaford fresh Magazine, May - June 2015