Yield: 1 Servings
|Date: Tue, 1 Oct 1996 23:57:24|
2 TB olive oil
2 TB red onion -- diced
1 TB garlic -- minced
1 TB Dijon mustard
1 TB red wine vinegar
1 TB rice wine vinegar
1 c olive oil
1 TB sesame oil
2 TB basil chiffonnade
1 TB Ancho chile powder
: freshly ground black pepper As soon as the snapper comes off the grill, sprinkle it with the vinaigrette (which has to be at room temperature). The vinaigrette heats up on the fish and all the flavors spring to life.
Brush the jalapenos and tomatoes with olive oil, and cook on the grill until the skin is charred. Let the peppers and tomatoes cool and then coarsely chop the tomatoes and slice the jalapenos thin.
In a large mixing bowl combine the remaining ingredients, including the salt and pepper to taste, with the jalapenos and tomatoes, and whisk until blended. Bring to room temperature before serving.
Spoon the vinaigrette, to taste, over the fish as soon as you take it off the grill and serve immediately.
Yield: 2 cups
Recipe By : GRILLIN' & CHILLIN' SHOW #GR3608 ~0400 (E