| |
|
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
Recipe By : GRILLIN' & CHILLIN' SHOW #GR3608
Date: Tue, 1 Oct 1996 23:57:24
~0400 (E
Servings: 1
Never trust a dog to watch your food. Patrick age 10 Advice from Kids
More information:
Looksmart:
Recipes
Cooking
and Food
Yahoo:
Mexican Food & Drink
Mexican
Society
Charred Tomato Jalapeno Vinaigrette Recipe brought to you by Mexican Recipes To-Go
