Grilled Whole Red Snapper / Charred Tomato Jalapeno Vinaigrette. Recipe

How to make it

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• Charred Tomato, Jalapeno Vinaigrette
• Yield: 1 Servings
• Ingredients
• 1 2 whole tomatoes
• 1 2 jalapeno peppers
• Instructions
• 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
• 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