Caribbean Guacamole
INGREDIENTS:
3 lb Black grouper fillet, skin
-on
4 Mangos, 1/4 inch strips
6 Red pears, 1/4 inch strips
1/2 lb Cleaned baby spinach
3 Haas avocados, 1/4 inch
-strips
Walnut oil
2 Oranges, juice of
1 Lime, juice of
---caribbean seasoning---
6 tb Garlic, minced
6 tb Onion, minced
6 tb Dried onion
2 tb Allspice
1 tb Chipotle
2 tb Hungarian paprika
2 tb Brown sugar
4 1/2 ts Thyme
4 1/2 ts Cinnamon
1 1/2 ts Nutmeg
1/2 ts Ground habanero
2 Lemons, zest of
3 lb Black grouper fillet, skin
-on
4 Mangos, 1/4 inch strips
6 Red pears, 1/4 inch strips
1/2 lb Cleaned baby spinach
3 Haas avocados, 1/4 inch
-strips
Walnut oil
2 Oranges, juice of
1 Lime, juice of
---caribbean seasoning---
6 tb Garlic, minced
6 tb Onion, minced
6 tb Dried onion
2 tb Allspice
1 tb Chipotle
2 tb Hungarian paprika
2 tb Brown sugar
4 1/2 ts Thyme
4 1/2 ts Cinnamon
1 1/2 ts Nutmeg
1/2 ts Ground habanero
2 Lemons, zest of
Prepare a wood or charcoal grill and let it burn down to embers.
Rub on the Caribbean seasoning in long strokes. Let sit for 15 minutes. Grill for 8 minuets on one side and 6 minutes on the reverse side. Remove from grill and keep hot.
Lightly oil the fruit with walnut oil and grill over hickory wood for 3 minutes. Place in a bowl with the fruit juices and toss. Serve on top of baby spinach and avocado.
Rub on the Caribbean seasoning in long strokes. Let sit for 15 minutes. Grill for 8 minuets on one side and 6 minutes on the reverse side. Remove from grill and keep hot.
Lightly oil the fruit with walnut oil and grill over hickory wood for 3 minutes. Place in a bowl with the fruit juices and toss. Serve on top of baby spinach and avocado.