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.
finely minced serrano or habañero chili pepper and a little brown sugar (1/2 teaspoon)
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)