Grilled red snapper w charred tomato-jalapeno vinaigrette
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | ||
Directions
* 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@...
09-24-1996
Recipe by: Bobby Flay and Jack McDavid Converted by MM_Buster v2.0l.