Grilled Snapper with Charred Tomato Relish
Ingredients
The fish
-
1
lb.
red snapper, skin on
-
1
tablespoon
canola oil
-
to taste
salt
Charred Tomato Pepper Relish
-
1
pint
grape tomatoes
-
1
pint
yellow sweet tomatoes (or grape tomatoes)
-
2
tablespoons
olive oil
-
to taste
salt
-
2
shallots, sliced in half
-
1
red pepper
-
5
large leaves
basil, chiffon
-
1
tablespoon
white balsamic vinegar
Instructions
- Preheat the grill to 375-400 degrees.
- In a bowl, toss the tomatoes with 1 tablespoon of olive oil and season with salt and pepper.
- Coat the red pepper and shallots with 1 tablespoon of olive oil.
- Grill the tomatoes in a basket for 5 minutes, tossing occasionally until they start to burst.
- Grill the red pepper and shallots, turning them until charred; remove and let the pepper steam in a covered bowl for 3 minutes.
- Peel the skin from the red pepper and dice it along with the shallots.
- Combine the grilled tomatoes, diced red pepper, shallots, basil, and white balsamic vinegar in a bowl; season with salt to taste.
- Drizzle the red snapper with canola oil and season with salt and pepper.
- Grill the snapper flesh side down for 5 minutes, then flip and grill the skin side for another 5 minutes.
- Serve the grilled snapper topped with the charred tomato relish.
Nutrition Facts (estimated)
Servings
4
Calories
285
Total fat
13g
Total carbohydrates
14g
Total protein
29g
Sodium
818mg
Cholesterol
40mg
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