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Snapper with Grilled Peaches and Ginger Glaze
Recipes
Snapper with Grilled Peaches and Ginger Glaze
4 servings
35 minutes total

Ingredients

  • 4 ripe medium peaches, halved and pitted
  • 2 teaspoons fresh ginger, grated
  • 3 tablespoons unsalted butter
  • 4 fresh red snapper fillets (about 1 ½ lb)
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper
  • ½ cup peach nectar (or peach juice)
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar

Steps

    1. Halve peaches and remove pits. Grate ginger. Microwave butter on HIGH 30 seconds to melt. Brush peaches with butter. Brush both sides of the fish with butter, salt, and pepper; set aside.
    2. Preheat grill or grill pan. Combine nectar, brown sugar, vinegar, and ginger in a small sauce pan on medium-high. Bring to a boil; reduce heat to low and simmer, 12–15 minutes or until thickened and syrupy.
    3. Place fish on grill and cook 4–5 minutes on each side or until 145°F and fish flakes easily with a fork; brush halfway through with half the glaze.
    4. Grill peaches flesh side down 2–3 minutes or until grill marks are achieved, turn over and grill 1–2 minutes more or until tender. Transfer fish and peaches to a serving platter; drizzle with remaining half of glaze. Serve.