grilled red snapper w charred tomato-jalapeno vinaigrette

1 servings
Whole American red snapper - (1 1/2 lbs ea); scaled and gutted
4 tablespoons Olive oil
  Salt; to taste
  Freshly-ground black pepper; to taste
  Charred Tomato-Jalapeno Vinaigrette; see * Note

* Note: See the "Charred Tomato-Jalapeno Vinaigrette" recipe which is included in this collection.

Prepare a wood or charcoal grill and let it burn down to embers. Rub each fish with 1 tablespoon of the olive oil. Season to taste with salt and pepper. Grill for 7 minutes on each side or until cooked. As soon as the snapper comes off the grill, sprinkle it with the Charred Tomato-Jalapeno Vinaigrette (which has to be at room temperature). The vinaigrette heats up on the fish and all the flavors spring to life. This recipe yields ?? servings.

Recipe Source: GRILLIN' & CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3608 broadcast 09-23-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...


Recipe by: Bobby Flay and Jack McDavid Converted by MM_Buster v2.0l.

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