Great recipe to serve for guests familiar with how to eat a whole fish-you may want to serve it with heads and tails removed :) The sauce is really delicious on its own! The first time we made this-the recipe said to use 1 and 2/3 cup olive oil for the sauce-we soon learned this was obviously a mistake in the recipe and have thus decreased it down to 1/4 cup-a much more delicious amount.
Ingredients
2 garlic bulbs, unpeeled
¼ cup extra-virgin olive oil
2 medium-size vine-ripened tomatoes
1/2 cup slivered fresh basil leaves
3/4 teaspoon fine-grain sea salt, divided
3/4 teaspoon freshly ground pepper, divided
2 (2 1/2- to 3-pound) whole red snapper,
dressed, leaving scales on
6 sprigs fresh rosemary
Preparation
1. Cut off pointed end of garlic; place bulbs on a piece of aluminum foil, and drizzle with 1-tablespoon olive oil. Fold to seal.
2. Bake at 425° for 30 minutes; cool. Squeeze pulp from garlic cloves into a small saucepan. Set aside.
3. Cook tomatoes in boiling water for 30 seconds; drain. Peel, seed, and dice tomatoes; add to garlic. Stir in 1/4 cup olive oil, basil, 1/4 teaspoon sea salt and 1/4 teaspoon pepper. Set aside.
4. Sprinkle snapper cavities with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper; insert rosemary sprigs. Brush skins lightly with olive oil. Place fish in 2 lightly greased grill baskets.
5. Grill, covered with grill lid, over high heat (400° to 500°) 10 to 12 minutes on each side or until fish flakes with a fork.
6. Cook tomato sauce over low heat until warm. Spoon 1-cup sauce over fish. Serve immediately with remaining sauce.
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