| Yield: | 4 servings |
Ingredients
- 3 cups red wine vinegar
- 1 cup distilled white vinegar
- 2 cups granulated sugar
- 1/2 habanero chile
- 2-inch piece fresh ginger, peeled and chopped
- 1/2 red bell pepper, finely diced
- 1/2 yellow bell pepper, finely diced
- 1/2 poblano chile, finely diced
- 3 tablespoons finely chopped fresh mint leaves
- 1 tablespoon finely chopped fresh Thai basil leaves, plus more for garnish
- 1 tablespoon finely chopped fresh cilantro leaves, plus more for garnish
- Salt
- 4 whole red snapper, 1 1/2-pounds each, scaled, gutted, and scored
- Salt and freshly ground black pepper
- Olive oil
Instructions
- For the sauce:
- Place the vinegar, sugar, habanero and ginger in a medium saucepan and cook over high heat until reduced to 1 1/2 cups, stirring occasionally. If the sauce becomes too thick, thin with a little bit of water.
- Strain the sauce through a strainer into a bowl, stir in the red and yellow peppers, poblano, mint, Thai basil, cilantro and season with salt, to taste.
- For the fish:
- Heat the grill over high heat.
- Season the cavity of the fish with salt and pepper. Brush the fish with oil on both sides and season with salt and pepper. Grill for 4 to 5 minutes on 1 side. Turn the grill down to medium and cook for another 6 to 7 minutes with the grill hood closed. Remove to a platter and immediately drizzle with the sauce. Garnish with Thai basil and cilantro.
Reviews
<a href= ”https://african-studies.uonbi.ac.ke”>Iwould love to try this recipe.It looks so juicy</a>
Delicious, beautiful sauce, just a tad too sweet for me. I will definitely make it again, but will use only 1 1/2 cups of sugar.
The sauce is FABULOUS. a family favorite (though its tricky to pick an habanero with the right amount of heat.
I really wish they would publish the challenger recipes also. Their fish was the winner and looked and sounded as if it was truly tasty.
@ J.L. : “I would not know it had ginger in it at all.”….. No wonder you didn’t taste the ginger. The recipe is WRONG. This is yet another clumsily written recipe from the FN. If you watch the show, the ground ginger is brushed onto the fish before it is grilled. It is not to be cooked with the reduced vinegar. There are a lot of other inconsistencies. What a shame. So many of FN recipes are not as shown on their shows. 🙁
Reducing the vinegar was extremely rough. Thought I was making a bomb. Tasted surprisingly sweet!!
Made quite a few changes the recipe.
In the sauce, I exchanged 1 cup sugar with raw honey. I also added three cloves and a dash of cayenne pepper instead of a chili pepper. I didn’t have fresh basil, so I used dried basil. I also added finely sliced celery, white onions, and tossed it with olive oil.
Used salmon, marinated for 8 hours then baked in an oven bag. Served with greens and mashed potatoes.
I would not know it had ginger in it at all. I was very sweet & sour. I added fish sauce, that helped, it was flat, then I added alot of sambal hot sauce. Good, but not a keeper