Loquats are here. Loquats are there. And now they’re everywhere in my kitchen. With the county being on lockdown, no one has taken me up on the loquats this year. Hence, Sun Kiss Loquat Sauce created to be slathered over something yummy. How many ways could I use or cook loquats?
Without a doubt I suspected loquats would marry well with Grill Man’s Snapper on the Half Shell. Great time to experiment since it will only be the two of us. Each day after work, Mennu and I do a walk about the yard on our way to pick loquats.
The natural setting is healthy for both of us. Thankfully Mother Nature allows the loquats to ripen at different times which is very helpful. Produce waits for no one. It’s ready when it’s ready.
Sweet and savory cooking ideas for loquats
This stready stream of loquats all at once creates a dilemma of sorts. How many loquats may you pick and eat in a week? In the beginning you are joyful for the fruit and whip up a daily smoothie. Then you move to an easy dessert like my Sun Kiss Loquat Cobbler. Next, I adapted my version of ice cream which I based on my Eggnog and Persimmon Icy Cream. Creating a dessert is easy when working with fresh fruit.
Yet, loquats keep coming so my creative activities moved to the savory. I must say that this fruit is versatile and becomes a lovely addition to any recipe. The longer that I am quarantined Livin’ La Vida Loca the more my kitchen lab is in full swing. What would I create next?
Sun Kiss Loquat Sauce on Red Snapper
Happily, last Summer Grill Man secured red snapper for our freezer. On more than one occasion with friends he ventured out for a short trip. I joined the crew of the Strike Back with Captain Cali and spent a lovely day on the water.
Clearly besides fun in the sun the mission included locating 2 red snapper per person. With Grill Man’s fishing “honey hole” red snapper is available when “in season”. His snapper were beautiful and delivered lovely meals. To date our best meal occurred when he cooked the snapper throats.
Since our snapper throats had previously disappeared, it was time to cook a 4-5 pound slab of red snapper on the half shell. What is snapper on the half shell? When the fish is cleaned the scales and skin is left on one side. This scale side is then placed and cooked directly on the grill. This is a great way to preserve the fish while grilling and ensures moist fish.
Thankfully, he agreed to become a part of the Dining With Mimi kitchen lab. Plan consisted of the following:
Red Snapper on the Half Shell bathed in Mimi’s Sun Kiss Loquat Sauce
Green Egg Grill (regular grill could be used)
4-5# Slab Red Snapper in Half Shell
1/2 Cup Sun Kiss Loquat Sauce
Garlic Salt
Coarse Black Pepper
Olive oil
Aluminum Foil
Preheat Green Egg grill to about 300-350 degrees.
Place red snapper slab skin and scale side down on the tray. Drizzle 4 tablespoons olive oil on top of fish. Using a spoon spread olive oil around evenly on fish side only. Sprinkle well with garlic salt and cracked black pepper . Add 1/2 cup Sun Kiss Loquat Sauce to fish. Use spoon to lightly spread around evenly. Place fish directly on to the grill with skin and scale side down. Place a single sheet of foil on top of the fish without sealing in any manner. Foil is laying on top of fish as a sheet of paper would.
With the snapper slab this size it’s important not to over cook. Alternate cooking fish with lid closed for 5 minutes first. Then cook with lid up for 5 minutes. Repeat until the fish is ready. This will allow the grill to function so that its cooking but not overcooking. Also, you will be able to see what is happening. Fish will overcook quickly if you’re not watching closely enough. Our 4-5# slab of red snapper cooked in this manner for about 30 minutes.
Grill a slab of red snapper and baste it with my new Sun Kiss Loquat Sauce. I am pretty sure that this sauce would pair well with other types of fish or protein such as chicken or pork. At this point, I have not tried it but I am sure that the flavor profiles will blend well.
Let me know if you try this and the results, I would love to hear from you.
Shout out to Alexa for John Prine. April 7th he moved on to other pastures but he certainly left his mark on the world and music. Take a listen to his song titled, Fish and Whistle. It is available on you-tube if you don’t have that bossy Alexa.
| Servings | Prep Time |
| 8 Cups | 45 Minutes |
| Cook Time |
| 1 1/2 Hours |
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Loquat Sauce cooked with loquats, onion, garlic, Sriracha, vinegar, cane syrup and spices. Loquat Sauce may be used for a different type of BBQ Sauce. We added Sun Kiss Loquat Sauce to a slab of Red Snapper on the Half Shell and it was divine.
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- 4 Cups Loquats washed
- 1 Onion, Large chopped
- 3/4 Cup Brown Sugar
- 8 Cloves garlic chopped
- 1 Cup Red Wine Vinegar
- 2 Cup Cold Water
- 1/2 Cup olive oil
- 1/4 Cup Cane Syrup
- 2 Tablespoon Lemon Juice Fresh
- 2 Tablespoon Sriracha
- 2 Tablespoon Chipotle Pepper in Adobo Minced
- 1 Tablespoon Chile Sauce with garlic
- 1 Tablespoon Onion Powder
- 2 Teaspoons Coriander
- 2 Teaspoons Clove
- 2 Teaspoons Allspice
- 1 Teaspoon Salt
- Preheat over to 350.
- Using a paring knife, cut loquat in half. Open and pop seeds into a small bowl. With knife remove the stem/blossom on the fruit. Place fruit into casserole dish. Continue until all fruit is cut and seeds removed.
- In a large casserole with fruit add the remaining ingredients and stir. Bake in over for 1 1/2 hour. Remove and allow to sit for 20 minutes.
- In a blender or food processor blend all ingredients well. Pour blended sauce into a large 8 quart measuring container or a pitcher. I typically do this in two batches to reduce mess.
- At this point you need to taste the sauce and decide if you want to add more sweet, heat or salt.
