Grilled Whole Fish with Four Pepper-Ginger Sauce

Recipe courtesy Bobby Flay, 2008
Show: Throwdown with Bobby Flay Episode: Rematch on the Grill
TOTAL TIME: --
Prep: --
Inactive Prep: --
Cook: --
 
YIELD: 4 servings
LEVEL: --

ingredients

FOUR PEPPER-GINGER SAUCE:
  • 1/2 yellow bell pepper, finely diced
  • 1/2 poblano chile, finely diced
  • 3 tablespoons finely chopped fresh mint leaves
  • 1 tablespoon finely chopped fresh Thai basil leaves, plus more for garnish
  • 1 tablespoon finely chopped fresh cilantro leaves, plus more for garnish
  • Salt
GRILLED WHOLE FISH:
  • 4 whole red snapper, 1 1/2-pounds each, scaled, gutted, and scored
  • Salt and freshly ground black pepper
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Directions

For the sauce:
Place the vinegar, sugar, habanero and ginger in a medium saucepan and cook over high heat until reduced to 1 1/2 cups, stirring occasionally. If the sauce becomes too thick, thin with a little bit of water.

Strain the sauce through a strainer into a bowl, stir in the red and yellow peppers, poblano, mint, Thai basil, cilantro and season with salt, to taste.

For the fish:
Heat the grill over high heat.

Season the cavity of the fish with salt and pepper. Brush the fish with oil on both sides and season with salt and pepper. Grill for 4 to 5 minutes on 1 side. Turn the grill down to medium and cook for another 6 to 7 minutes with the grill hood closed. Remove to a platter and immediately drizzle with the sauce. Garnish with Thai basil and cilantro.

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