Barbecued Red Snapper with Grilled Tomato and Jalapeño Vinaigrette
Barbecued Red Snapper with Grilled Tomato and Jalapeño Vinaigrette is a modern American recipe for a classic dish of a whole red snapper that is barbecued and served with a grilled tomato and a jalapeño chilli vinaigrette. The full recipe is presented here and I hope you enjoy this classic American version of: Barbecued Red Snapper with Grilled Tomato and Jalapeño Vinaigrette.
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Ingredients:
6 cherry tomatoes
2 red jalapeño chillies
100ml olive oil
50ml white wine vinegar
1 whole red snapper (about 650g), cleaned, scaled and washed
4 tbsp olive oil
salt and freshly-ground black pepper, to taste
Method:
Pre-heat your barbecue and when hot, rub the tomatoes and chillies with olive oil. Place on the barbecue and cook, turning frequently, until hot and slightly charred. Remove and set aside.
Allow the barbecue to die down to embers. Rub the fish all over with olive oil and season with salt and black pepper. Place in a fish basket and place on the barbecue. Cook for about 10 minutes per side, or until cooked through (the flesh should flake easily with a fork).
In the meantime, combine the cherry tomatoes, chillies, olive oil and vinegar in a blender. Process until the vinaigrette is smooth.
