Cedar Plank Snapper with Grilled Vegetables

Cedar Plank Snapper with Grilled Vegetables
Serves 6
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  1. 1 (15x6-inch) cedar plank, soaked
  2. ⅓ cup plus 1 tablespoon extra-virgin 
 olive oil, divided
  3. 6 (6-ounce) snapper fillets
  4. 2 teaspoons kosher salt, divided
  5. 2 teaspoons ground black pepper, divided
  6. 1 (8-ounce) bag miniature sweet peppers
  7. 1 fresh jalapeño
  8. 1 fresh poblano pepper
  9. 1 yellow onion, sliced
  10. ¼ cup fresh lime juice
  11. 1 tablespoon chopped fresh cilantro
  12. Garnish: fresh cilantro and lime wedges
  1. Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
  2. Brush snapper fillets with ⅓ cup olive oil, and season with 1 teaspoon salt and 1 teaspoon black pepper.
  3. In a medium bowl, combine remaining olive oil, peppers, and onion, tossing to combine. Place peppers and onion on grill, and cook until charred. Set aside until cool enough to handle.
  4. Chop peppers and onion. In a medium bowl, combine grilled vegetables, remaining 1 teaspoon salt and 1 teaspoon pepper, lime juice, remaining 1 tablespoon olive oil, and cilantro.
  5. Grill snapper until opaque and cooked through, about 3 to 5 minutes per side. Serve with charred vegetables. Garnish with cilantro, and lime wedges, if desired.
Louisiana Cookin https://www.louisianacookin.com/


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