Grilled Red Snapper

Ingredients

Directions

  1. Marinate Red Snapper fillet in 3 fl oz of Sweet Red Chili Wing Sauce & Glaze (SJ2347HA) overnight.
  2. Remove fish from marinate and season with salt and pepper blend.
  3. Grill until internal temperature is 145°F.
  4. Remove from grill and place over bed of Lemon Herb Cauliflower.
  5. Brush fish with remaining Sweet Red Chili Wing Sauce & Glaze (SJ2347HA).
  6. Sprinkle with Tajin seasoning and freshly chopped cilantro.
  7. Serve with Grilled Creole Corn on the Cob.

Grilled Creole Corn on the Cob

Ingredients

Directions

  1. Brush corn cobettes with Ken's Signature Creole Chili Pepper Sauce (KE1128-2) and grill until lightly charred.
  2. Remove from grill, sprinkle with Parmesan cheese and serve.

Lemon Herb Cauliflower

Ingredients

  • 16 fl oz Cauliflower rice
  • 1 tbsp Extra Virgin Olive Oil
  • 2 tbsp Red onion, chopped
  • 1 tbsp Basil stir in paste
  • 1 tbsp Oregano stir in paste
  • 1 tbsp Lemon Vinaigrette (KE2956-2)
  • 1 tbsp Lemon zest

Directions

  1. Warm oil in a large skillet, stir in red onion and cauliflower rice.
  2. Once cooked, stir in basil, oregano, and Lemon Vinaigrette (KE2956-2), mix well.
  3. Remove from skillet, mix in lemon zest, and serve.