Grilled Red Snapper with Charred Tomato-Jalapeno Vinaigrette

Course : Grilling
Serves: 1
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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

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