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 

Greek Cucumber, Tomato and Feta Salad ~ Serves 4

Ingredients:

• 5 Medium Plum Tomatoes,
• 1/4 Red Onion
• 1 Cucumber
• Handful cubed Feta cheese
•  2T Olive oil
• 2 Splashes Red Wine Vinegar
• Coarse salt and black pepper

Preparation:

1. Slice tomatoes in half lengthwise, seeded, and slice thinly
2. Peel onion in half lengthwise and slice thinly
3. Cut cucumber in half lengthwise and slice thinly
4. Dress the tomatoes, onions feta and cucumber with olive oil, red wine vinegar, salt, and pepper.
5. Let stand about 20 minutes

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