Bottom of the Veggie Bin Gems

“If you’re afraid of butter, as many people are nowadays, just put in cream!”
Julia Child

 

Again this week’s contribution to “zero food waste” over at the cooking club, picking and saving a few things that might have otherwise found their way to the trash bin after becoming “science” experiments going unnoticed and hidden beneath other veggies and fruits…saved and used.

Usually, by the time a weekend rolls around here, there needs to be a refrigerator fruit and veggie bin cleanout and this time I came away with a few items that will work nicely into tonight’s dinner a few serranos and habañero chilies, pineapple, a few almost gone limes, and an orange.  All perfect additions for a Sonoran type grill roasted grouper recipe that I haven’t made in ages and perfect for a light dinner on the back porch with the firepit table going…warm enough at 65º in January.

I must say that I didn’t bargain for this hunk of fish and normally have a nice filet or two, must have been an apprentice on deck as it was a difficult piece to grill all 4 sides instead of two, but we managed to devour it despite its odd appearance.

I slightly adapted a chili-lime butter from a Mark Bittman recipe to slather over the fish just before taking it off the grill and saved the rest to serve at the table.  Also good over grilled corn on the cob then dusted with a favorite grated cheese.

INGREDIENTS
Options:
finely minced serrano or habañero chili pepper and a little brown sugar (1/2 teaspoon)
4 tbsp. softened butter
1/4 c. finely chopped shallot
1 tbsp. lime zest
2 tsp. fresh lime juice
1 red chili
3/4 tsp. salt
2 tbsp. olive oil
4 Snapper filets

In a small bowl, mix together butter, shallot, lime zest, lime juice, red chili, and 1/4 teaspoon salt.

For the grill roasted grouper marinade:

1/2 cup orange juice
1/4 cup safflower or canola oil
3 tablespoons lime juice
A tablespoon of white tequila (oops, I slipped a little as it spilled over the rim of the measuring spoon)

The recipe that I used years ago gave a marinating time of three hours, but I think that is too long so I opted for a 1 hour marinating time.

 

 

 

 

 

One thought on “Bottom of the Veggie Bin Gems

  1. Oh my….that flavored butter sounds incredible, especially over fish! I simple way to add unbelieveable flavor to any dish.

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