Yield: 1 servings
|4||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.