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: salt
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: freshly ground black pepper
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As soon as the snapper comes off the grill, sprinkle it with the
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vinaigrette (which has to be at room temperature). The vinaigrette
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heats up on the fish and all the flavors spring to life.
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Brush the jalapenos and tomatoes with olive oil, and cook on the grill
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until the skin is charred. Let the peppers and tomatoes cool and then
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coarsely chop the tomatoes and slice the jalapenos thin.
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In a large mixing bowl combine the remaining ingredients, including
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the salt and pepper to taste, with the jalapenos and tomatoes, and
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whisk until blended. Bring to room temperature before serving.
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Spoon the vinaigrette, to taste, over the fish as soon as you take it
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off the grill and serve immediately.
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Yield: 2 cups
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Recipe By : GRILLIN' & CHILLIN' SHOW #GR3608
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Date: Tue, 1 Oct 1996 23:57:24
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~0400 (E
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