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Grilled Red Snapper with Coconut, Peanut & Orange Sambal

A meal that’s all about harmony of different flavors. Tart lime peel, fragrant coconut, hot green chili, exotic Moroccan spices, savory peanuts and ginger dressing from the DOLE® Chopped Sesame Asian Salad Kit all add to the beautifully grilled flavor of red snapper. Eating all the tastes together is one magnificent experience.
red_snapper_orange_sambal_f
30 Minutes Total time 15 Minutes Prep time 15 Minutes Cook Time 440 Calories 4 Servings

Ingredients

Allergens: Tree Nuts, Peanuts, Wheat, Soy, Fish

Directions

  1. Sprinkle the fleshy side of the snapper with lime peel and half the cilantro; set aside.
  2. Preheat grill to medium high. In a nonstick pan, heat half the olive oil and sauté green onions, green chili pepper, ginger, garlic and Moroccan seasoning. Stir in tomato, orange juice, water, and tomato paste; simmer on low for 5 minutes. Remove from heat and set aside until ready to serve.
  3. Brush grill with remaining oil. Season snapper with salt and pepper, then grill, skin-side down for approximately 3 minutes, flip it over and grill for another 3 minutes, depending on thickness.
  4. Toss Chopped Sesame Asian Salad Kit with shredded coconut, wontons, and sliced almonds. Divide salad between four serving plates. Arrange the rapini and snapper on each plate. Top with a spoonful of the Moroccan tomato mixture. Sprinkle with remaining cilantro and peanuts before serving.

Grilled Rapini: Cook 1 pound rapini in salted boiling water for 2 minutes. Drain and rinse under cold water. Toss with olive oil, garlic, red pepper flakes, and salt to taste. Set aside until ready to grill. Preheat the grill to medium. Grill the rapini for two minutes, until heated through and charred slightly.

Moroccan-Seasoning: Simply a combination of spices you probably already have in your cupboard. Combine 1 teaspoon salt with 3/4 teaspoon black pepper, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground coriander, 1/2 teaspoon ground allspice, 1/4 teaspoon cayenne, and 1/4 teaspoon ground clove.

Dinner Lunch Mains Vegetarian Tree Nuts Peanuts Wheat Soy Fish

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