Grilled Red Snapper and Shrimp with Eggplant and Yellow Tomatoes // @2souschefs

“Just because the summer holiday is past us does not mean it is time to put up the grill until the first weekend in September. We have been on a major grilling kick going as far as par-grilling vegetables and proteins to reheat later in the week for quick and complete dinners or lunches when time is limited, and we are unable to give all of our attention to a meal. We have already featured red snapper before on the blog, however when we stand in front of the display at the local grocer we are almost always drawn to the red snapper verses all the other usual offerings. The addition of the 45/50 sized shrimp adds another dimension of flavor and texture to the dish and breaks up the monotony.

Eggplant is not usually in our weekly grocery list but summer beckons us to expand our culinary horizons and branch out and try different ingredients. We included yellow tomatoes that practically sang to us from the shelves as we walked by. Green bell peppers round out the taste profile and add a nice pop of color to the dish. This will make enough for two for dinner.

It is said that tools make the man. If that is true, then it can be said that the right knives make the chef. In the restaurant we use primarily all Japanese steel, however in the home kitchen it is all German steel. Wustof makes great knives and with proper care, they will last a lifetime.” – Joe

Ingredients

  • 2 – 6 ounce filets of red snapper

  • 1 pound 45/50 shrimp – peeled, de-veined

  • 1 tablespoon chives – chopped

  • 1 tablespoon cilantro – chopped

  • 1 tablespoon basil – chopped

  • Half of an eggplant – cut into slices

  • 2 yellow tomatoes – washed and cut into slices

  • 1 green pepper – seeded and cut into pieces

  • 2 tablespoon white balsamic vinegar

  • 2 tablespoons olive oil

Directions

  1. Fire up the grill.

  2. Place half of the chopped herbs in a bowl with all the shrimp, season with salt and pepper, and set aside.

  3. Place the second half of the herbs in a bowl with all the sliced vegetables along with the white balsamic vinegar, olive oil, salt, and pepper.

  4. Grill the vegetables in batches, getting both sides lightly charred (about three minutes a side) and set aside.

  5. Season the fish with salt and any other desired seasonings. Place the fish skin side down and cook for approximately five minutes, flip, and cook for another three minutes.

  6. When you flip the fish, add the shrimp to the grill and cook for about one and a half minutes per side. Be careful that they do not fall in between the grates of the grill.

  7. To plate, arrange the grilled vegetables in a circular pattern on the bottom of a plate, place the fish in the center, and the shrimp on top of the snapper. Add any additional herbs or squeeze of lemon.

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