Grilled Red Snapper with Cilantro Rice and Pepper Relish
Grilled Red Snapper with Cilantro Rice and Pepper Relish
ingredients
- 4 red snapper fillets
- 1 cup long-grain rice
- 2 cups chicken stock
- 1 cup red wine
- 1 cup diced bell peppers (assorted colors)
- 1/2 cup chopped cilantro
- 1/2 cup diced onions
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 tablespoons pepper relish
steps
- 1.
Preheat the grill to medium-high heat.
- 2.
In a saucepan, bring the chicken stock to a simmer. Separately, warm the red wine in another saucepan over low heat.
- 3.
Add the rice to the simmering chicken stock, cover, and cook for 15-20 minutes until tender.
- 4.
Season the red snapper fillets with salt and pepper, then grill them for about 4-5 minutes per side until cooked through and slightly charred.
- 5.
In a skillet, heat olive oil over medium heat and sauté the onions, bell peppers, and garlic until tender.
- 6.
Once the rice is cooked, fluff it with a fork and stir in the chopped cilantro.
- 7.
In a small saucepan, warm the pepper relish over low heat.
- 8.
To serve, place a spoonful of cilantro rice on a plate, top with a grilled red snapper fillet, and spoon the sautéed bell peppers and onions over it. Drizzle with the pepper relish.
