Grilled snapper with olive oil and balsamic vinegar.

Whats for dinner:

It's yummy yummy yummy...though I am not a fan of snapper but this recipe I like and I eat and I finish with a smile....Here's how to:

Ingredients:

• 2 medium cloves garlic
• 1/2 lemon
• 1 tablespoon canola or olive oil
• 2 tablespoons grainy Dijon-style mustard
• 1 tablespoon honey
• 1/4 cup balsamic vinegar
• Freshly ground black pepper
• Two 1-pound pieces snapper fillets, preferably center-cut and about 1 inch thick, pin bones removed
• onion finely diced
• tomato finely diced
• 1/4 cup olives
• 1 tsp sliced pickled beetroot
• potato wedge
• capsicum wedges and 1/4 diced
• carrot chunk
• basil for plating
• 1/2 tsp vinegar

Directions:

Mince the garlic real nicely. Squeeze the lemon as well.

Combine the oil and garlic in a small saucepan over medium heat. Cook for 2 minutes, until the garlic has softened and rawness died.

Add the mustard, honey, lemon juice, vinegar and pepper. Cook for about 3 minutes, stirring occasionally, to form a slightly thickened sauce. Transfer to a wide, shallow dish and cool for 5 minutes, then place the fillets up in the dish; let them sit for about 10 minutes.

In a bowl combine vinegar, onion, tomatoes, olive and capsicum all diced up.

Grill potato wedges and  capsicum as well as the carrot.  

Meanwhile, use nonstick cooking oil spray to grease a ridged grill pan. Heat over medium-high heat.

Place the fillets down in the pan; use the sauce in the dish to evenly coat the top of the fish, making sure plenty of the garlic is there. Discard any remaining sauce. or you and skip the **last part and simply eat it with this sauce. Read end why I like it this way.

Cook the fish without turning for about 10 minutes or until it is opaque and fairly firm to the touch. 

Use a fish spatula to transfer to the fillets to a plate. Place it on top of the grilled veggies and place salsa on top. **Drizzle loads of olive oil and balsamic vinegar. Serve immediately. Don't forget the pickled beetroot. Nom Nom!

N.B. I add fresh olive oil after the fish is cooked it because nutrients of olive oil burn while cooking so there is no point in eating it with your food so I add fresh uncooked olive oil in the end. Sauce I make flavors the fish nicely hence, I don't need it further to over power the dish.

Do try! xxox