Grilled snapper with citrus vinaigrette from Bobby Flay's Boy Gets Grill: 125 Reasons to Light Your Fire! by Bobby Flay

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Notes about this recipe

  • Breadcrumbs on August 21, 2013

    p. 89 – In concept this sounded terrific and certainly the vinaigrette was tangy and nicely seasoned. That said, somehow this didn’t translate into a stellar, flavourful dish. I’m wondering if the fish should have marinated longer or, whether it might have been preferable to retain a bit of the marinade (and not use it for the fish prior to cooking) then heat it and serve it atop the grilled fish. Despite my disappointment with the finished dish I may give this another shot since I did like the flavour of the vinaigrette. I do think it would need heating though just to take a bit of the bitter edge off the ancho chili powder.

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