Ingredients

The following ingredients have 4 Servings
  • 1 lb. red snapper, skin on
  • 1 tablespoon canola oil
  • salt to season
  • 1 pint of grape tomatoes
  • 1 pint of yellow sweet tomatoes (or grape tomatoes)
  • 2 tablespoons olive oil
  • salt to season
  • 2 shallots, sliced in half
  • 1 red pepper
  • 5 large leaves of basil, chiffon
  • 1 tablespoon white balsamic vinegar

Instruction

  • Preheat grill to 375-400 degrees.
  • Add tomatoes to a small bowl. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat.
  • Drizzle 1 tablespoon of olive oil on whole red pepper. Rub the oil around the pepper to make sure the whole thing is coated. Do the same with the shallots.
  • Add tomatoes to a grill basket and grill for 5 minutes, tossing throughout. You’ll want to remove them when they start to burst.
  • At the same time add red pepper and shallots to the grill. Grill each side of the shallots for 3 minutes. Grill each side of the red peppers for 3-4 minutes. Remove from grill and place the red pepper in a bowl. Cover the bowl with plastic wrap and let sit for 3 minutes. Remove the skin from the pepper and dice. Dice the shallots as well.
  • To a bowl, add grilled tomatoes, roasted red pepper, grilled shallots, basil, and white balsamic vinegar. Season with salt to taste. Set aside.
  • Drizzle the red snapper with 1 tablespoon of canola oil and season with salt and pepper.
  • Place snapper on the grill, flesh side down first. Grill for 5 minutes. Flip the fish, and grill the other skin side for 5 minutes.
  • Remove from grill and top with charred tomato relish.