Grilled red snapper with roasted eggplant and peppers
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Tiny baby eggplant |
| OR purple Oriental eggplant; halved | ||
| 2 | Fresh sweet red peppers -; (to 3), cored, | |
| ; quartered | ||
| ⅓ | cup | Pure olive oil; plus |
| Olive oil; to brush on grill | ||
| 2 | Whole Red snappers -; (2 1/2 to 3 lbs) | |
| 8 | Fresh rosemary sprigs | |
| 3 | Garlic cloves; finely chopped | |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
Directions
Prepare an outdoor barbecue grill with good charcoal briquettes or wood chips stacked against one side of the grill and let them burn until ash white. Brush the grill lightly with olive oil, then brush the eggplant and peppers lightly with the oil. Place them skin-side down on the opposite side of the grill -- not over direct heat. Roast 4 to 5 minutes on each side, until well grilled and cooked. Remove to a warm platter and reserve while grilling the fish. Brush the outside of each fish with olive oil.
Fill the cavity of each fish with 2 sprigs of rosemary. Rub the garlic on the outside of the fish. Season with salt and pepper, and grill the fish in the same indirect manner 8 to 10 minutes on each side. Meanwhile, remove the leaves from the remaining 4 sprigs of rosemary. Discard the stems, coarsely chop the leaves and reserve. Remove the fish to second platter and cool 5 or 6 minutes. Because the fish has already been cooked, it can be filleted easily by running a sharp knife along the dorsal fin and lifting the fillet away from the bones using two forks to tease it free gently.
Place the first fillet on a serving plate, turn over the fish, and repeat the filleting process for the second side. Serve 1 fish fillet to each person, accompanied with the grilled vegetables. Drizzle each serving with some of the remaining olive oil and sprinkle with the chopped rosemary.
This recipe yields 4 servings.
Comments: If you substitute fillets for whole fish, keep in mind that they can be tricky to grill and that they cook in half the time.
Recipe Source: COOKING LIVE with Sara Moulton Reprinted by permission from "The '21' Cookbook" by Michael Lomonaco, from Bantam Doubleday Dell, copyright 1995 From the TV FOOD NETWORK - (Show # CL-8702) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@...
05-10-1999
Per serving: 8 Calories (kcal); trace Total Fat; (20% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0n.
Related recipes
- Baked red snapper
- Baked red snapper italian style
- Baked red snapper with tomatoes & olives
- Baked red snapper, valencia
- Greek style red snapper
- Grilled bread with red peppers & eggplant
- Grilled eggplant and roasted red pepper
- Grilled red snapper
- Grilled red snapper with pesto
- Grilled snapper with oranges and olives
- Grilled whole red snapper / charred tomato ja
- Oven roasted red snapper with lemon, tomatoes and basil
- Pan roasted red snapper with basil oil and sun-dried tomato
- Pan-fried red snapper
- Poached red snapper
- Red snapper and eggplant with red bell pepper sauce
- Roasted eggplant with red pepper garnish
- Roasted red snapper with fresh herbs, garlic and olive oil
- Roasted red snapper with thai basil
- Spring herb grilled red snapper