Ingredients Jump to Instructions ↓

  1. 4 whole American red snapper - -- (1 1/2 lbs ea), -- scaled and gutted

  2. 4 tablespoons olive oil salt -- to taste freshly-ground black pepper -- to taste charred tomato-jalapeno vinaigrette -- seenote

Instructions Jump to Ingredients ↑

  1. Preparation : * 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. Recipe Source: GRILLIN' and CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3608


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