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Barbecued Snapper with Roasted Pepper Vinaigrette

Difficulty: Medium
Fuel Type:
  • People

    Serves 4

  • Prep Time

    30 min.

  • Barbecue Time

    25 min.

Ingredients
Instructions

the Ingredients

Snapper With Roasted Pepper Vinaigrette
  • Completed step 4 skinless red snapper fillets, each about 180g and 25mm thick
  • Completed step Extra-virgin olive oil
  • Completed step Freshly ground black pepper
  • Completed step Salt

Vinaigrette

  • Completed step 3 capsicums, preferably red, yellow and orange
  • Completed step 3 tablespoons extra virgin olive oil
  • Completed step 2 tablespoons fresh orange juice
  • Completed step 2 tablespoons finely chopped Italian parsley
  • Completed step 1 tablespoon fresh lemon juice
  • Completed step ½ teaspoon minced garlic
  • Completed step ½ teaspoon ground cumin
  • Completed step ¼ teaspoon salt
  • Completed step ¼ teaspoon freshly ground black pepper
  • Completed step ¼ teaspoon tabasco sauce

Instructions

  • Prepare the grill for direct cooking over high heat.
  • Cook the capsicums over direct high heat until the skins are evenly charred on all sides, 10 to 12 minutes, turning every 3 to 4 minutes.
    Cook the capsicums over high heat until the skins are evenly charred on all sides, 10 to 12 minutes, turning every 3 to 4 minutes.
  • Remove them from the barbecue and place in a paper bag; close tightly. Let them stand for 10 to 15 minutes to steam off the skins. Remove the capsicums from the bag and peel away the charred skins. Cut off the tops and remove the seeds. Cut the capsicums into 5mm strips and set aside. In a medium bowl whisk together the remaining vinaigrette ingredients. Add the capsicum and set aside for up to 24 hours.
  • Lightly brush or spray the snapper fillets with olive oil and season them with salt and pepper. Cook the fillets over direct high heat until the flesh is opaque in the centre, 2½ to 3½ minutes each side.
    Lightly brush or spray the snapper fillets with olive oil and season them with salt and pepper. Cook the fillets over high heat until the flesh is opaque in the centre, 2½ to 3½ minutes each side.
  • Serve the snapper fillets with the roasted pepper vinaigrette spooned over the top.

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