How to make it

  • Charred Tomato, Jalapeno Vinaigrette
  • Yield: 1 Servings
  • Ingredients
  • 1 2 whole tomatoes
  • 1 2 jalapeno peppers
  • Instructions
  • 2 TB olive oil
  • 2 TB red onion -- diced
  • 1 TB garlic -- minced
  • 1 TB Dijon mustard
  • 1 TB red wine vinegar
  • 1 TB rice wine vinegar
  • 1 c olive oil
  • 1 TB sesame oil
  • 2 TB basil chiffonnade
  • 1 TB Ancho chile powder
  • : salt
  • : freshly ground black pepper
  • As soon as the snapper comes off the grill, sprinkle it with the
  • vinaigrette (which has to be at room temperature). The vinaigrette
  • heats up on the fish and all the flavors spring to life.
  • 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, to taste, over the fish as soon as you take it
  • off the grill and serve immediately.
  • Yield: 2 cups

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