Robert-R
TVWBB Diamond Member
Local supermarket had wild caught USA snapper on sale - an old favorite that I haven't cooked in ages.
Fillets lightly brushed with evoo and seasoned with Ksalt and coarse ground black pepper. Grilled for 2 minutes per side.
Removed the fish and covered.
Sauteed some thinly sliced red onion (not quite 1/2 an onion) and finely chopped garlic (3 cloves) in evoo until the onion was soft.
Added some white zinfandel to the pan and reduced the liquid by half.
Then added 1/2 can fire roasted diced tomatoes, 1/4 cup chopped jalapeno/garlic stuffed green olives, 1 tbs drained capers, 5/8 a finely chopped long serrano, 1/4 tsp sugar and a bay leaf. And then some more wine. Brought it to a boil, reduced the heat and let the mix thicken.
Added the grilled fish and cooked for several minutes longer.
Time To Eat!
¡¡¡Estaba delicioso!!! ¡¡¡Picante!!!
I really enjoyed doing this cook using the Caliente grill kit. It made adjusting the coals/heat very easy.
Fillets lightly brushed with evoo and seasoned with Ksalt and coarse ground black pepper. Grilled for 2 minutes per side.
Removed the fish and covered.
Sauteed some thinly sliced red onion (not quite 1/2 an onion) and finely chopped garlic (3 cloves) in evoo until the onion was soft.
Added some white zinfandel to the pan and reduced the liquid by half.
Then added 1/2 can fire roasted diced tomatoes, 1/4 cup chopped jalapeno/garlic stuffed green olives, 1 tbs drained capers, 5/8 a finely chopped long serrano, 1/4 tsp sugar and a bay leaf. And then some more wine. Brought it to a boil, reduced the heat and let the mix thicken.
Added the grilled fish and cooked for several minutes longer.
Time To Eat!
¡¡¡Estaba delicioso!!! ¡¡¡Picante!!!
I really enjoyed doing this cook using the Caliente grill kit. It made adjusting the coals/heat very easy.
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