| CATEGORY |
CUISINE |
TAG |
YIELD |
|
American |
Grill01 |
1 |
Servings |
INGREDIENTS
| 4 |
|
Whole American red snapper – |
|
|
1 1/2 lbs ea scaled |
|
|
and |
|
|
gutted |
| 4 |
T |
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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