Monday, December 31, 2012

Whole Red Snapper with Grilled Vegetables

Happy New Years!  Gerry and I are in Port Arthur, Texas and decided to cook a whole red snapper for dinner tonight which we picked up at the local supermarket.  It was a Bobby Flay recipe so it was packed with flavor and spices.  We loved this dish and we are looking forward to making this again.

Whole Red Snapper with Charred Jalapeno-Basil Vinaigrette
Makes 4 servings

For the vinaigrette:
1 tablespoon olive oil
1 jalapeno pepper
3 tablespoons diced red onion
1 tablespoon finely chopped garlic
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1/4 cup rice wine vinegar
3/4 cup olive oil
1 tablespoon sesame oil
2 tablespoons basil chiffonade
1 tablespoon ancho chile powder
Salt and freshly ground pepper

For the fish:
1 whole red snapper (about 1 - 1 1/2 pounds) cleaned and scaled
Salt and freshly ground black pepper
Olive Oil

For the grilled vegetables:
1 red onion, sliced thick
1 eggplant, sliced thick
1 fennel, cut into 6 pieces
1 red pepper, cut into 4 pieces
1 yellow pepper, cut into 4 pieces
Olive oil, to coat
Salt to taste
Pepper to taste

For the Charred Jalapeno-Basil Vinaigrette:  heat oil in a small saute pan until smoking.  Add the jalapeno and cook until charred on all sides.  Let the pepper cool and slice thinly.  Place the pepper and the remaining ingredients in a medium bowl and whisk until blended.

For the fish:  heat a large non-stick skillet over high heat.  Season the cavity of the fish with salt and pepper.  Brush the fish with oil on both sides and season with more salt and pepper.  Saute for 4-5 minutes.  Turn the heat down to medium, carefully flip the fish and cook for another 6 to 7 minutes, covered.  Remove to a platter and immediately drizzle with the vinaigrette.

For the vegetables:
Toss the vegetables with olive oil, salt and pepper, and grill until tender.

Adapted from Hot Off the Grill with Bobby Flay

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