Grilled Lemon-Basil Snapper & Roasted Peppers
3 large red bell peppers
2 tablespoons minced fresh basil
3 tablespoons water
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons grated lemon rind
¼ teaspoon salt
¼ teaspoon ground black pepper
Four (6 oz) red snapper fillets or other firm white fish fillets
fresh chives (optional)
Preheat broiler. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut into ½ inch wide strips.
Combine the basil and water, balsamic vinegar, olive oil, lemon rind, salt, and black pepper in a medium bowl; stir well with a whisk. Add pepper strips; toss well. Let stand 1 hour. Drain peppers, reserving marinade.
Coat grill rack with cooking spray. Preheat grill to medium high heat.
Brush both sides of fillets with the reserved marinade. Place fish on rack and grill 5 minutes on each side or until the fish flakes easily when tested with a fork, basting frequently with the remaining basil mixture.
Divide pepper mixture evenly among 4 plates. Top each serving with a fillet. Garnish with fresh chives if desired.
From prep to table (including marinade time) 90+ minutes