Red Snapper with Salsa
medium whole Red Snapper, gutted and scaled
2 tablespoons olive oil
2 tablespoons chopped fresh basil
1-tablespoon fresh limejuice
1-cup small cherry tomatoes, halved
1/3 cup chopped red onion
1 teaspoon minced jalapeño chili with seeds
Salt and black pepper to taste
the fish under cold water and pat dry with kitchen towel. Score
the fish diagonally with a sharp knife about 1 ½ in apart
and ¼ in deep.
Mix oil, 1-tablespoon basil and lime juice in medium bowl to blend.
Transfer 1 1/2 tablespoons dressing to small bowl and reserve
for fish. Mix remaining 1-tablespoon basil, tomatoes, onion, jalapeño
and honey into dressing in medium bowl. Season with salt and pepper
Prepare a sheet of aluminum foil - lightly brush with oil. Sprinkle
both sides of red snapper with salt and pepper. Arrange re snapper
on prepared sheet; brush with reserved 1 1/2 tablespoons dressing
and add 2 tablespoons of salsa on top on red snapper. Make a parcel
with the aluminum foil, leave in fridge until, ready to barbecue.
Cook on BBQ for approx 15 minutes or until just opaque in center
- open parcel and check. Transfer red snapper to platter and spoon
salsa alongside and serve.
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