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This entry was posted on August 19, 2011 by Brian Larkowski.
1 jar of roasted red peppers, drained2 Tbsp minced fresh basil leaves3 Tbsp water2 Tbsp balsamic vinegar1 Tbsp olive oil2 tsp lemon zest ¼ tsp salt¼ tsp pepper4 (6-oz) red snapper filletsFresh basil leaves for garnish
Preparation: Serves 4Peel and cut red peppers into 1-inch strips.Combine the basil and next 6 ingredients (through pepper) in a medium bowl; stir well with a whisk. Add pepper strips; toss well. Let stand 1 hour. Drain peppers, reserving marinade.Prepare grill.Brush both sides of fillets with the reserved marinade. Place fish, skin-side down, on a grill rack coated with cooking spray. Grill 5 minutes on each side or until the fish flakes easily when tested with a fork, basting frequently with remaining marinade. Divide peppers evenly among 4 plates. Top each serving with a fillet. Garnish with fresh basil leaves.
This entry was posted in Recipes on August 19, 2011 by Brian Larkowski.
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