| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons extra-virgin olive oil, plus more for the grill
- 1 large red bell pepper, seeded and chopped
- 2 cloves garlic, sliced
- 1 shallot, sliced
- 4 sprigs thyme
- Kosher salt and freshly ground pepper
- 1 tablespoon sherry vinegar, plus more to taste
- 1/2 cup heavy cream
- 4 red snapper fillets (about 6 ounces each)
- 2 bunches asparagus, trimmed
- 2 tablespoons chopped fresh parsley
Instructions
- Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the bell pepper, garlic, shallot, thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook until the bell pepper is tender, 6 to 8 minutes. Stir in the vinegar, scraping up any browned bits from the bottom of the pan; cook until mostly evaporated, about 1 minute. Add the heavy cream and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until slightly thickened, about 2 minutes; discard the thyme. Transfer the mixture to a blender and puree; season with salt and pepper and add up to 1 more teaspoon vinegar, if needed.
- Preheat a grill to high and generously oil the grates. Rub the fish with 1 tablespoon olive oil and season with salt and pepper. Rub the asparagus with the remaining 1 tablespoon olive oil and season with salt and pepper. Grill the fish skin-side down until the skin is marked and crisp, about 3 minutes. Carefully flip and grill until just cooked through, 1 to 2 more minutes. Grill the asparagus, turning occasionally, until charred in spots, 4 to 5 minutes.
- Spoon the pepper sauce onto plates. Top with the fish and asparagus; sprinkle with the parsley.
Nutrition Facts
| Calories | 400 |
| Total Fat | 25 grams |
| Saturated Fat | 9 grams |
| Cholesterol | 99 milligrams |
| Sodium | 468 milligrams |
| Carbohydrates | 11 grams |
| Dietary Fiber | 4 grams |
| Protein | 41 grams |
| Sugar | 5 grams |
| Calories | 400 |
| Total Fat | 25 grams |
| Saturated Fat | 9 grams |
| Cholesterol | 99 milligrams |
| Sodium | 468 milligrams |
| Carbohydrates | 11 grams |
| Dietary Fiber | 4 grams |
| Protein | 41 grams |
| Sugar | 5 grams |
Reviews
A simple, tasty recipe that is also elegant enough to serve for company. The sauce is delicious with the subtle vinegar notes. Next time I will double the sauce.
Very good and super fast! Next time I will add some heat..red pepper flakes!
Fast easy delicious!
Love this recipe. Very easy and super tasty. We use the sauce on other fish and proteins.
It’s amazing! The sauce is delicious 100% Recomanded
Easy and delicious!!
Was very good and easy to make….I cooked the fish a little too long on the grill but was still very tasty!!