Grilled Red Snapper with Charred Tomato-Jalapeno Vinaigrette
|Course : Grilling
Source: Bobby Flay and Jack McDavid
|4 whole American red snapper - -- (1 1/2 lbs ea), -- scaled and gutted
|4 tablespoons olive oil
|1 teaspoon salt -- to taste
|1 teaspoon freshly-ground black pepper -- to taste
|1 bottle charred tomato-jalapeno vinaigrette -- see * note
Preparation / 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.
Recipe Source: GRILLIN' and CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3608