Citrus Glazed Grilled Fish

Z'Tejas Southwest Grill Copycat Recipe

1 (7 oz.) fillet of fish (halibut, salmon or tuna)
salt and pepper to season
1 1/2 ounce citrus glaze
6 ounces summer succotash (see recipe)
1 tablespoon butter
2 ounces grilled pineapple salsa
chopped cilantro
lime wedge

Clean grill and season with oil.  As grill is getting prepped, season both sides of fish with salt and pepper.  Place on grill and cook to preferred doneness.  Just before fish is ready, remove from grill, place on pan and coat with glaze.  Finish in a preheated 350 degree oven.

As fish is cooking, in a 10 inch saute pan, heat butter over medium flame.  When butter is melted, add succotash to begin heating.  Season to taste and heat until thoroughly hot.  When ready, place vegetables in the center on plate.  Place finished fish atop succotash.  Top fish with salsa.

Z'Tejas Southwest Grill Copycat Recipe

1/2 pound zucchini
1/2 pound yellow squash
1/2 pound yellow onion
1/2 pound Anaheim green chilies
1/2 pound red bell peppers
1/2 tablespoons minced garlic
1/2 tablespoon ground cumin
1/2 tablespoon ground oregano
1/4 cup olive oil
1/2 pound grilled corn kernels

In a large bowl combine all the ingredients and place on a sheet pan. Place in a 350 degree oven and roast for 12 minutes. Remove vegetables from oven and place into the refrigerator to cool down.   In a large mixing bowl, add grilled corn kernel and roasted vegetables and mix thoroughly.  Place succotash into plastic container and refrigerate.

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