Best Sunnys Famous Grilled Fish Tacos With Magic Sauce Recipes

Sunny's Easy Grilled Ratatouille image

Provided by Sunny Anderson

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

1 pint cherry tomatoes, halved
1 cup frozen pearl onions
4 cloves garlic, grated on a rasp or finely minced
2 zucchini, seeded and chopped
2 yellow bell peppers, seeded and chopped
1 eggplant, seeded and chopped
2 tablespoons Italian Seasoning
2 teaspoons hot Hungarian paprika
Kosher salt
Olive oil, for drizzling
Zest of 1 lemon, plus lemon wedges, for spritzing
Freshly ground black pepper
Chopped fresh parsley, for sprinkling

Steps:

Heat a grill to 350 degrees F. (Or preheat the oven on its lowest temperature setting.)
Make a large aluminum foil pouch and add the tomatoes, onions, garlic, zucchini, bell peppers, eggplant, Italian seasoning, paprika, a pinch of salt and a drizzle of olive oil. Gently toss together and then tightly close the aluminum pouch.
Place the pouch over the indirect heat area of your grill (or in the oven on the lowest setting). Cook, picking up the pouch with tongs and tossing 2 to 3 times while cooking, until everything sounds soft inside, anywhere from 30 to 50 minutes depending on the cooking method.
Pour the aluminum pouch contents into a large bowl. Add the lemon zest and a spritz of lemon juice and toss. Taste and season with salt and a few grinds of black pepper. Sprinkle over the parsley and serve.

Sunny's Char-Grilled Oysters with Green Garlic Butter image

Provided by Sunny Anderson

Time 30m

Yield 24 oysters

Number Of Ingredients 12

2 sticks salted butter, cut into cubes, at room temperature
6 cloves garlic
Zest of 2 lemons plus 2 tablespoons fresh lemon juice
2 scallions, cut in fourths
2 cups fresh Italian parsley, loosely packed
1 tablespoon Italian seasoning
Kosher salt and freshly ground black pepper
1 cup panko breadcrumbs
1/4 cup grated Parmesan
1/4 cup chopped fresh Italian parsley
2 dozen oysters, cleaned, shucked and left in shells
Lemon wedges, for spritzing

Steps:

Make the butter: In a food processor, add the butter, garlic, lemon zest and juice, scallions, parsley, Italian seasoning, a nice pinch of salt and a few grinds of black pepper. Blend all until smooth, then taste and season with more salt if needed.
Make the breadcrumbs: In a small bowl, mix the breadcrumbs, cheese and parsley.
Assemble and grill: Preheat a grill to 600 degrees F.
Arrange the oysters in their half shells on the back of an upside-down baking rack. Add a heaping teaspoon of the butter to each. Sprinkle each with a bit of the breadcrumb mixture. Place the rack on the grill over the direct heat and cook until the oysters are firm and the breadcrumbs are lightly golden, 6 to 8 minutes. Serve with lemon wedges for spritzing.