| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| American | Grill01 | 1 | servings | |
INGREDIENTS
| 4 | Whole American red snapper – (1 1/2 lbs ea); scaled and gutted | |
| 4 | tb | Olive oil |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| Charred Tomato-Jalapeno Vinaigrette; see * Note |
INSTRUCTIONS
* 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 - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-24-1996 Recipe by: Bobby Flay and Jack McDavid Converted by MM_Buster v2.0l.
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