Red Snapper Grilled with Tabouleh Stuffed Peppers and Greek Salad ~ Serves 4

Ingredients:

• 2 3lb Red Snappers – gutted, fins removed and scaled (head and tail on)
• Olive Oil
• 1 Head Garlic
• 3 Lemons
• 2 Bunches Cilantro or Flat Leaf Parsley
• Kosher Salt
• Pepper to Taste
• 2 Each Red and Yellow Peppers
• 1 lb Tabouleh
• 1 lb Greek Cucumber Salad 

 Fish Preparation:

1. Rough chop garlic, cilantro/parsley and slice lemons into rounds
2. Slice lemon rounds in half
3. Place each in separate container
   1. If using parsley, add a large pinch of Kosher salt to chopped parsley and muddle (bruise) the two together
4. Combine garlic and herbs
5. Place fish on large sheet pan
6. Brush with olive oil and dust inside and out with salt and pepper
7. Slice three cuts into both sides of the fish (lightly down to the spine  but not through the whole flesh)
8. Stuff the slits with 1/3 garlic/herb mixture on each side
9. Open body cavity, salt and pepper liberally
10. Stuff remaining 1/3 garlic/herbs evenly in opening
11. Place lemon rounds in cavity on top of herbs
12. Place in grilling fish basket on medium coals for 30 minutes, flipping at 15

Preparation: Stuffed Peppers

1. Chop 1 each red and yellow pepper in half
2. Remove seeds and ribs
3. Spoon tabouleh into cavity
4. Cover with plastic wrap and refrigerate
5. Slice remaining 2 peppers lengthwise into as many portions as desired (8 or so)
6. Cover with plastic wrap and refrigerate

Plating

1. Place fish on large platter
2. Place stuffed peppers at the corners
3. Randomly toss pepper slices around sides of fish
4. Spoon Greek cucumber salad around fish and on top of pepper slices

 

Beverage Suggestions:

Chilled Viognier

Chilled Lemon Water

 Serve cool and chill out!  ENJOY 

Tabouleh ~ Serves 4

Salad Ingredients:

• ½C Medium Grain Bulgur
• 1 ¼ C Water
• 3 Bunches Flat Leaf Parsley ~ Rough Chopped
• 3 to 5 Peeled and Diced Roma Tomatoes
• ¼ C Finely  Chopped Red Onion
• ¼  to ½ C Mint Leaves ~ Rough Chopped
• 1/4 cup freshly squeezed lemon juice
• 1/4 teaspoon minced garlic
• Pinch kosher salt
• 1 tablespoon extra-virgin olive oil

Dressing Ingredients:

• 1/4 cup freshly squeezed lemon juice
• 1/4 teaspoon minced garlic
• Pinch kosher salt
• 1 tablespoon extra-virgin olive oil

Preparation:

1. Bring water to a boil
2. Pour in bulgur, stir, cover, and turn off heat
3. Let stand 20 to 25 minutes or until most of the liquid is absorbed and bulgur is fluffy and tender
4. Pour off any remaining liquid.
5. Prepare dressing, in a small non-reactive bowl
   Whisk together lemon juice, garlic, salt and oil to taste
6. In a large salad bowl, toss parsley, tomatoes, onions and mint
7. Add bulgur
8. Pour dressing over salad, toss to combine
9. Taste and adjust seasonings as needed

Serve cool and chill out!  ENJOY 

ZUCCHINI CARPACCIO (4 – 6 Servings)

Ingredients

•  1 cup ricotta cheese – drained
• 1 young leek, white and light green parts only, thoroughly cleaned  and sliced paper-thin into rings
• 3 zucchini (about 2 pounds total), sliced into paper-thin rounds
• Bowl of ice and water for slices of zucchini
• Kosher salt
• Freshly ground black pepper
• Extra-virgin olive oil
• 1 lemon, juiced
• 1/4 cup chopped fresh herbs, such as chervil, mint and dill

Preparation

1. Line strainer (or colander) with a coffee filter or paper towels and fill with ricotta
2.  Push moisture out of cheese by pressing down with spatula
3. Let sit in refrigerator for a minimum of 30 minutes
4. Slice zucchini into thin rounds (mandolin recommended) and place in water bath until ready to assemble

 

Assembly

1. Shingle the zucchini slices in a single overlapping layer on a platter
2. Dust with salt and pepper, then drizzle with a 3-count each of olive oil and the lemon juice
3. Put platter into the refrigerator for about 10 minutes to marry the flavors into the zucchini
4. Remove platter and scatter with leeks
5. Sprinkle with herbs
6. Add small dollops of ricotta and mint leaves over top
7. Sparingly add additional salt and pepper

 

Beverage Suggestion

Chilled Australian Charles Melton Sparkling Shiraz

Enjoy this elegant and bright summer snack!