Grilled Red Snapper & Heirloom Tomato Sauce

25 Jul

I love grilling in the summer. Nothing compares to the delectable flavor of meats and vegetables grilled over a charcoal fire.

Saturday my husband and I visited a local farmer’s market and picked up a load of fresh produce. We bought brussel’s sprouts, carrots, sweet corn, green beans, zucchini and some absolutely delicious heirloom tomatoes.

On our way home, we stopped at an Asian market where we occasionally buy fish. They sell a variety of whole fish and we picked up a red snapper to take home.

For dinner that night we had the most amazing meal, thanks to those farmer’s and Asian market purchases.

Grilled Whole Red Snapper

Ingredients:

1 whole red snapper

Parsley

Fresh lemon

Olive oil

2 garlic cloves

Salt & pepper

Prepare your grill. I used a charcoal grill and mesquite coals that gave the fish a great smokey.

Your whole fish will most likely already have been cleaned (unless you caught it yourself!), but you will need to remove the scales. To do this, simply take a knife and brush it against the fish’s scales. They will easily flake off. After it’s been descaled, cut slits in both sides. Now rub the inner cavity with olive oil, parsley and fill with thinly sliced lemon slices and minced garlic. Rub the outside of the fish with olive oil and parsley. Place the fish in a grill basket which you have sprayed with non-stick cooking oil. Top the fish with lemon slices.

Place your grill basket on grill and cook for 10 minutes. Then carefully flip your fish and grill for another 10 minutes. It should be slightly charred on the outside and the fish should flake easily with a fork. If you aren’t sure if it’s done, use a meat thermometer to test its temperature. Fish is cooked at 140 degrees F.

Heirloom Tomato Sauce

3 heirloom tomatoes

1 garlic clove

1 TBS parsley flakes

Salt & pepper

Olive oil

Heat a saucepan over medium heat and coat generously with olive oil. Chop tomatoes and place in pan. Add minced garlic clove. Allow tomatoes to cook, bubbling, for 15 – 20 minutes until most moisture has cooked off. Add parsley flakes and continue to cook. You can cook the sauce for as long as you would like … it will condense and become even more flavorful the longer it cooks. If it begins to get too thick, add water to reach desired consistency.

Serve this sauce over your cooked fish. Think tomato sauce and fish don’t go together? Think again!

I served some grilled zucchini with it that was simply drizzled with olive oil and sprinkled with salt & pepper. To be honest, I almost thought it was more delicious than the fish! The simple joy of veggies.

After a 6 mile run yesterday and a 10 mile run today, I. am. exhausted. Off to lounge on my couch…

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