It has just about reached the point where it is too hot to cook. It’s the second week in June. According to the weather dude here in Nashvegas, this is the hottest June in sixty years. Great. So for sixty years we have been more comfortable than we are today. I’m am not sure I needed to know this.
What this means is that it is too hot to heat up the kitchen by cooking inside. Today is the perfect day to cook everything outside. Stand over a hot fire, sweat, cook and then go inside to air conditioned comfort and enjoy.
This is the perfect recipe for that.
Grilled red snapper with roasted pepper vinaigrette. I know, I know. I’m crazed for vinaigrette.
But vinaigrette and fish are made for each other.
Like June and heat and grilling.
Grilled Red Snapper with Roasted Pepper Vinaigrette
Liberally adapted from a Bobby Flay recipe
One nice sized piece of red snapper to serve two
Season this with a bit of extra virgin olive oil, fresh squeezed lemon juice, coarse salt and freshly ground black pepper. Grill the snapper 4 -5 minutes per side over medium heat. Have the vinaigrette and plate by the grill. Put fish on plate and immediately top with the vinaigrette while the fish is very hot.
Roasted Pepper Vinaigrette
½ orange or yellow bell pepper, roasted til blackened, cooled, peeled then coarsely chopped
1 thin slice red onion, soaked in ice water for 10 minutes and diced
1 tbsp garlic confit
1 tbsp Dijon mustard
1 tbsp sherry vinegar
1 tbsp balsamic vinegar
1 tbsp rice wine vinegar
1 cup extra virgin olive oil
1 tbsp walnut oil
5 fresh basil leaves, chopped
1 tbsp ground ancho chile powder
Coarse salt and freshly ground black pepper
Combine in medium bowl and let sit and think for about an hour before you grill the fish. This makes 2 cups, but this is wonderful on roasted veggies, salads, a spoon.