| 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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