Snapper with Cucumber Vinaigrette

  • Servings: 4

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  • 1 large lemon
  • 4 plum tomatoes—halved, seeded and cut into 3/4-inch dice
  • 1 European cucumber, seeded and cut into 3/4-inch dice
  • 1 large shallot, minced
  • 1 tablespoon minced thyme
  • 1/4 cup minced chives
  • 1/4 cup extra-virgin olive oil, plus more for brushing
  • Salt and freshly ground pepper
  • Four 6-ounce skinless red snapper fillets (about 1 inch thick)
  • Braised Endives, for serving

How to make this recipe

  1. Light a grill or preheat the oven to 500°. Using a small, sharp knife, peel the lemon, removing all the bitter white pith. Cut the lemon into 1/4-inch dice, discarding the seeds. Transfer the diced lemon to a medium bowl and add the tomatoes, cucumber, shallot, thyme and chives. Stir in the 1/4 cup of olive oil and season with salt and pepper.

  2. Lay two 20-inch-square sheets of heavy-duty foil on top of each other, then fold them in half to form a rectangle. Fold up 2 inches on each side, neatly folding in the corners to form a low-sided box. Brush the foil with olive oil and set the fish on the foil. Season with salt and pepper and spoon 1/3 cup of the vinaigrette on each fillet. Using 2 long spatulas, set the foil package on a medium-hot grill and cook for about 15 minutes, or until the fish is just cooked through. Alternatively, roast the foil package on a cookie sheet in the oven for about 20 minutes. Transfer to a platter and serve with <a href="/recipes/braised-endives">Braised Endives</a>.

Contributed By Photo © Jim Franco Published December 1999

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