By: The Food Hunter
This vibrant and flavorful weeknight dinner, Grilled Snapper and Asparagus with Red Bell Pepper Sauce, comes from the Food Network and delivers a restaurant-quality meal with minimal fuss. A little planning ahead to prep the red pepper sauce pays off big time, making it easy to pull everything together in under 30 minutes when dinnertime rolls around. Light, fresh, and full of color, it’s a perfect go-to for warm evenings or anytime you want something quick and impressive.
Grilled Snapper and Asparagus with Red Bell Pepper Sauce
1 bunch asparagus
3 tablespoons extra-virgin olive oil, plus more for the grill
1 large red bell pepper, seeded and chopped
2 cloves garlic, sliced
1 shallot, sliced
4 sprigs thyme
salt and freshly ground pepper
1 tablespoon red wine vinegar, plus more to taste
1/2 cup heavy cream
4 red snapper fillets
Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the bell pepper, garlic, shallot, thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook until the bell pepper is tender, 6 to 8 minutes. Stir in the vinegar, scraping up any browned bits from the bottom of the pan; cook until mostly evaporated, about 1 minute.
Add the heavy cream and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until slightly thickened, about 2 minutes; discard the thyme. Transfer the mixture to a blender and puree; season with salt and pepper and add up to 1 more teaspoon vinegar, if needed.
Preheat a grill to high and generously oil the grates. Rub the fish with 1 tablespoon olive oil and season with salt and pepper. Rub the asparagus with the remaining 1 tablespoon olive oil and season with salt and pepper.
Grill the fish skin-side down until the skin is marked and crisp, about 3 minutes. Carefully flip and grill until just cooked through, 1 to 2 more minutes. Grill the asparagus, turning occasionally, until charred in spots, 4 to 5 minutes.
Spoon the pepper sauce onto plates. Top with the fish and asparagus.
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