-= Exported from BigOven =-

Grilled Red Snapper W Charred Tomato-jalapeno Vinaigrette

Recipe By: Bobby Flay and Jack McDavid
Serving Size: 1
Cuisine:
Main Ingredient:
Categories: Main Dish, Grilling, Fish (Ocean)

-= Ingredients =-
4 whole American red snapper - ; 1 1/2 lbs ea scaled and gutted
4 tablespoon Olive oil
Salt ; to taste
Freshly-ground black pepper ; to taste
Charred Tomato-Jalapeno Vinaigrette ; see * Note

-= Instructions =-
* 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. This recipe yields ??
servings.

Recipe Source:GRILLIN' & CHILLIN' with Bobby Flay and Jack McDavidFrom
the TV FOOD NETWORK - (Show # GR-3608 broadcast 09-23-1996)Downloaded from
their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey -


09-24-1996











Per Serving (excluding unknown items): 477 Calories; 54g Fat (100.0%
calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg
Cholesterol; trace Sodium. Exchanges: 11 Fat.



Nutr. Assoc. : 0 0 0 0 0




** This recipe can be pasted directly into BigOven for Windows. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

-= Exported from BigOven =-

Charred Tomato-jalapeno Vinaigrette

Recipe By: Bobby Flay and Jack McDavid
Serving Size: 1
Cuisine:
Main Ingredient:
Categories: Salads/Dressings, Condiments

-= Ingredients =-
2 whole Tomatoes
2 Jalapeno peppers
2 tablespoon Olive oil
2 tablespoon Diced red onion
1 tablespoon Minced garlic
1 tablespoon Dijon mustard
1 tablespoon Red wine vinegar
1 tablespoon Rice wine vinegar
1 cup Olive oil
1 tablespoon Sesame oil
2 tablespoon Basil chiffonnade
1 tablespoon Ancho chile powder
Salt ; to taste
Freshly-ground black pepper ; to taste

-= Instructions =-
Brush the jalapenos and tomatoes with olive oil, and cook on the grill
until the skin is charred. Let the peppers and tomatoes cool and then
coarsely chop the tomatoes and slice the jalapenos thin. In a large mixing
bowl combine the remaining ingredients, including the salt and pepper to
taste, with the jalapenos and tomatoes, and whisk until blended. Bring to
room temperature before serving. Spoon the vinaigrette (which must be at
room temperature), to taste, over the hot fish as soon as you take it off
the grill. Serve immediately. This recipe yields 2 cups of vinaigrette.

Recipe Source:GRILLIN' & CHILLIN' with Bobby Flay and Jack McDavidFrom
the TV FOOD NETWORK - (Show # GR-3608 broadcast 09-23-1996)Downloaded from
their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey -


09-24-1996











Per Serving (excluding unknown items): 2312 Calories; 258g Fat (98.2%
calories from fat); 2g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 190mg Sodium. Exchanges: 0 Lean Meat; 1 Vegetable; 51 1/2 Fat;
0 Other Carbohydrates.



Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0




** This recipe can be pasted directly into BigOven for Windows. **
** Easy recipe software. Try it free at: http://www.bigoven.com **