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- Mar 16, 2009
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Gastrique:
1/2 cup ACV
1/4 cup raw honey
Handful blueberries
Marinate the snapper in evoo, lemon juice, s&p and a few bay leaves. I didn't measure but just put the snapper in a ziploc bag and use enough to cover it pretty well, doesn't take much. Let is refrigerate for a few hours. Pull it out and season with s&p. On a hot grill it only takes 2-3 minutes per side.
Now turn the heat on the grill up. For the peaches you want it HOT to caramelize and crisp them up but not cook them too much. Cut peaches in half and clean out the pit area. Brush them with a little oil and stick them on the grill for just a couple minutes. Fill with pesto and top with a thinly sliced piece of prosciutto di parma.
For the gastrique: Put the honey in a small saucepan and heat over low-med heat until the honey darkens a bit. While you're doing this put a large handful of blueberries in a saucepan with a little water and heat until the water cooks off and you have plump, tender blueberries in their own juices. Then add the vinegar and let reduce until the sauce is about the viscosity of maple syrup. If it coats the back of the spoon pretty good it should be fine. It will thicken up once you take it off the heat as well. Once it's almost the right viscosity, add the blueberries in their juices and continue cooking until you get the right texture. For a 'pure' gastrique' you can strain it, but I like it with the blueberries. Pour over the fish while it's still warm.
**broken link removed**
1/2 cup ACV
1/4 cup raw honey
Handful blueberries
Marinate the snapper in evoo, lemon juice, s&p and a few bay leaves. I didn't measure but just put the snapper in a ziploc bag and use enough to cover it pretty well, doesn't take much. Let is refrigerate for a few hours. Pull it out and season with s&p. On a hot grill it only takes 2-3 minutes per side.
Now turn the heat on the grill up. For the peaches you want it HOT to caramelize and crisp them up but not cook them too much. Cut peaches in half and clean out the pit area. Brush them with a little oil and stick them on the grill for just a couple minutes. Fill with pesto and top with a thinly sliced piece of prosciutto di parma.
For the gastrique: Put the honey in a small saucepan and heat over low-med heat until the honey darkens a bit. While you're doing this put a large handful of blueberries in a saucepan with a little water and heat until the water cooks off and you have plump, tender blueberries in their own juices. Then add the vinegar and let reduce until the sauce is about the viscosity of maple syrup. If it coats the back of the spoon pretty good it should be fine. It will thicken up once you take it off the heat as well. Once it's almost the right viscosity, add the blueberries in their juices and continue cooking until you get the right texture. For a 'pure' gastrique' you can strain it, but I like it with the blueberries. Pour over the fish while it's still warm.
**broken link removed**
