Saturday, May 21, 2011

Book Thirty-Four : Bobby Flay's Boy Meets Grill

by Bobby Flay

    Red Snapper Grilled in Corn Husks 
    with Roasted Jalapeño - Lime Butter

I have had this book on my desk for about a month now with this recipe marked. Unfortunately hubby got sick when I originally had planned to make this, then the weather was not warm enough, and then I got sick...
Today was to be the day (end of world or not!) By the time we got around to barbequing, it turned quite cold and windy, so we were not able to enjoy this out on the deck, but hey... we are all still here!!

Just a few tips:

This recipe serves eight and being there is only two of us, I cut it down accordingly. I would recommend that you make the full amount if not at the very least half of the jalapeño-lime butter; you can always freeze the extra. One... it taste great and would be wonderful over filet mignon or the like. Two... there was not enough for even the mini Cuisinart to mix it properly. It took extra time to scrape down the bowl several times and process again, and again; even then there were still larger pieces of the jalapeño; which is really not a bad thing - depends on your taste.

The recipe states to soak the corn husks (so they do not burn to a crisp on the barbeque) in water for two hours. After adding the water the husks float to the top. I covered the corn husks with another pan to hold them under. As I pulled the layers apart after soaking I notice the inner husks were still a bit dry. I would recommend that the husks be pulled apart before soaking if able to.

When it came to tie the corn husks I found that it was easier if I tied two strips together first to form a longer strand. Also do not pull too hard when tying, for they break fairly easy.

Success meter (1-3): 3

Red Snapper Grilled in Corn Husks with
Roasted Jalapeño – Lime Butter

Serves 8

For the Roasted Jalapeño – Lime butter:
3 jalapeño peppers
Olive oil for rubbing the peppers
1 cup fresh lime juice (12 -16 medium limes)
1 Tbl honey
½ tsp kosher salt
½ lb (2 sticks) unsalted butter, softened

Preheat a gas or charcoal grill to high.
Rub the peppers with the olive oil and grill, turning, until charred on all sides, 3-5 minutes. Peel and seed the peppers and coarsely chop.
In a small saucepan over high heat, bring the lime juice to a boil and reduce to ¼ cup. Place the reduced lime juice, jalapeños, honey, salt, and butter in a food processor and process until smooth.
Place a sheet of parchment or wax paper on a work surface. Form the butter into a roll about 1 inch in diameter and place it along the long side of the paper, leaving a border of 1 inch. Roll up the butter in the paper and refrigerate for 30 minutes or up to 3 days. The butter also may be frozen.

For the Red Snapper:
20 corn husks (available at Hispanic markets), soaked in water for 2 hours
8 red snapper fillets (about 6 ounces each)
Olive oil for brushing the fillets and the corn husk packets
Kosher salt and freshly ground pepper
Roasted jalapeño – Lime Butter

Preheat a gas or charcoal grill to high.
Brush each fillet with olive oil and season with salt and pepper. Remove the corn husks from the water and pat dry. Cut 2 or 3 corn husks into long, narrow strips. There should be 16 strips.
For each fillet, lay one corn husk flat on a work surface, place the fish inside, and top with a second corn husk. Using the long strips, tie each end, to form a closed packet. Brush the packet with oil and grill 3½ minutes on each side.
To serve, arrange the fish packets on a large platter. Cut open each packet and place a dollop of Roasted Jalapeño – Lime Butter over the fish.

Boy Meets Grill/Bobby Flay

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