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Ingredients
- 4 whl American red snapper - (1 1/2 lbs ea) scaled and gutted
- 4 Tbsp. Extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste Charred Tomato-Jalapeno Vinaigrette see * Note
Directions
- Prepare a wood or possibly charcoal grill and let it burn down to embers.
- Rub each fish with 1 Tbsp. of the extra virgin olive oil. Season to taste with salt and pepper. Grill for 7 min on each side or possibly till cooked. As soon as the snapper comes off the grill, sprinkle it with the Charred Tomato-Jalapeno Vinaigrette (that has to be at room temperature). The vinaigrette heats up on the fish and all the flavors spring to life.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 872g | |
| Calories 872 | |
| Calories from Fat 105 | 12% |
| Total Fat 11.68g | 15% |
| Saturated Fat 2.53g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 323mg | 108% |
| Sodium 558mg | 23% |
| Potassium 3636mg | 104% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 178.85g | 286% |
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