| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Jalapeno, Oils, Vinegars, & condiment, Sauces |
1 |
Servings |
INGREDIENTS
| 2 |
|
Whole tomatoes |
| 2 |
|
Jalapeno peppers |
| 2 |
tb |
Olive oil |
| 2 |
tb |
Red onion; diced |
| 1 |
tb |
Garlic; minced |
| 1 |
tb |
Dijon mustard |
| 1 |
tb |
Red wine vinegar |
| 1 |
tb |
Rice wine vinegar |
| 1 |
c |
Olive oil |
| 1 |
tb |
Sesame oil |
| 2 |
tb |
Basil chiffonnade |
| 1 |
tb |
Ancho chile powder |
|
|
Salt |
|
|
Freshly ground black pepper |
INSTRUCTIONS
As soon as the snapper comes off the grill, sprinkle it with the
vinaigrette (which has to be at room temperature). The vinaigrette heats up
on the fish and all the flavors spring to life.
Brush the jalapenos and tomatoes with olive oil, and cook on the grill
until the skin is charred. Let the peppers and tomatoes cool and then
coarsely chop the tomatoes and slice the jalapenos thin.
In a large mixing bowl combine the remaining ingredients, including the
salt and pepper to taste, with the jalapenos and tomatoes, and whisk until
blended. Bring to room temperature before serving.
Spoon the vinaigrette, to taste, over the fish as soon as you take it off
the grill and serve immediately.
Yield: 2 cups
Recipe by: GRILLIN' & CHILLIN' SHOW #GR3608
Posted to MC-Recipe Digest V1 #1061 by shade <liveoak@polaris.net> on Jan
29, 1998
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