Grilled Red Snapper With Roasted Eggplant And Peppers
Serves: 5
Rowena Kautzer
1 January 1970
Based on User reviews:
54
Spice
60
Sweetness
48
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Prepare an outdoor barbecue grill with good charcoal briquets or wood chips stacked against one side of the grill and let them burn until ash white
2
Brush the grill lightly with olive oil, then brush the eggplant and peppers lightly with the oil
3
Place them skin-side down on the opposite side of the grill -- not over direct heat
4
Roast 4 to 5 minutes on each side, until well grilled and cooked
5
Remove to a warm platter and reserve while grilling the fish
6
Brush the outside of each fish with olive oil
7
Fill the cavity of each fish with 2 sprigs of rosemary
8
Rub the garlic on the outside of the fish
9
Season with salt and pepper, and grill the fish in the same indirect manner 8 to 10 minutes on each side
10
Meanwhile, remove the leaves from the remaining 4 sprigs of rosemary
11
Discard the stems, coarsely chop the leaves and reserve
12
Remove the fish to second platter and cool 5 or 6 minutes
13
Because the fish has already been cooked, it can be filleted easily by running a sharp knife along the dorsal fin and lifting the fillet away from the bones using two forks to tease it free gently
14
Place the first fillet on a serving plate, turn over the fish, and repeat the filleting process for the second side
15
Serve 1 fish fillet to each person, accompanied with the grilled vegetables
16
Drizzle each serving with some of the remaining olive oil and sprinkle with the chopped rosemary
17
*If you substitute fillets for whole fish, keep in mind that they can be tricky to grill and that they cook in half the time