Grilled Red Snapper Mediterranee
Nutrition
Calories: 392 kcalCarbohydrates: 14 gProtein: 35 gFat: 41 gSaturated Fat: 15 gCholesterol: 42 mgSodium: 184 mgFiber: 11 gSugar: 9 gVitamin A: 70.6 IUCalcium: 65 mgIron: 17 mg
Ingredients
- 1 - 1-1/2 lb Red snapper fillets
- 1 pinch salt
- 1 pinch pepper
- 1 teaspoon olive oil or needed amount
- 2 oz Carrots peeled
- 2 oz Fennel trimmed
- 2 oz Snow peas
- 2 oz Wine vinegar
- 4 oz Tomato peeled, seeded, and chopped
- 4 oz Olive oil
- 1 teaspoon lemon juice
- ½ oz green peppercorns 2 peppercorns
- 2 teaspoon capers
- ¼ teaspoon thyme
- ¼ teaspoon rosemary
- ¼ teaspoon basil
- 1 pinch salt
Instructions
- Cut the fish fillets into individual portions of 4 to 6 oz (100 to 400 g) each.
- Cut the carrots and fennel into batonnet, about 2 inches (5 cm) long. Cook them separately until they are cooked through but still crisp.
- Trim the ends of the snow peas. Blanch them for about a minute in boiling water, until they are just cooked but still crisp.
- Reduce the vinegar by half over moderate heat. Remove from the heat and add the remaining ingredients, seasoning to taste with salt.
- Cooking/Finishing:
- Season the fish fillets with salt and pepper and brush them with olive oil. Grill them on both sides until they are done.
- Heat the mixture of vinegar, oil, and seasonings (from step 4 of mise en place) until simmering. Add the carrots, fennel, and peas and simmer just until the vegetables are heated.
- Presentation:
- For each portion, place a portion of fish skin side up in the center of the plate.
- Spoon the vegetable mixture all around the fish, so that the solids are evenly and randomly distributed.