Grilled Gulf Red Snapper with Heirloom Tomato Salsa

Jonathan Cartwright

• 0.5 tspn Diced Fresno Pepper (10g) finely diced
• 2 each Baby Bell Pepper, Red & Yellow
• 2 each Baby Fennel
• 1 clove Garlic
• 1 each Scallion
• 4 each Multi colored Baby Carrots
• 12 each Mixed color Cherry Tomatoes
• 2 each Heirloom Tomatoes (Cherokee purple or Brandywine)
• 1/4 cup Extra Virgin Olive Oil (50ml)
• ¼ cup Aged Sherry Vinegar (50ml)
• 1 each Bay leaf
• 10 leaves Sliced Parsley (14g)
• 5 leaves Sliced Basil (7g)
• 1 lb Gulf of Mexico Red Snapper (skin on Scaled)
• Salt & Freshly Ground White Pepper
• A selection of micro herbs and/or flower

Peel & deseed the Cherokee Purple Tomatoes, season with salt, add half (50 ml) of the olive oil, add the parsley, the Fresno pepper & the basil. Mix & reserve on the side for later
Cut the Snapper filet into 4 even pieces & reserve to one side.
Slice the vegetables, fennel, carrots, peppers, Scallions, Garlic, thin in various ways. In a saucepan boil the vinegar with the sliced garlic, bay leaf & remaining olive oil poor the hot liquid over the vegetables.
Season the fish filet, sear on the hot grill to create nice markings & flavor. Place on a baking pan to cook in the oven at 350 degrees Fahrenheit for 3 to 4 minutes until cooked.
Arrange the vegetables on the plate, place the fish in the center, napee a spoon of the vinegar marinate over the fish, add a spoonful of the tomato salsa & decorate with the fresh garden herbs.

Sherry Vinaigrette

• 0.25 cup Aged Sherry Vinegar
• 1 cup Extra Virgin Olive Oil
• 1 ea Diced Shallots
• 2ea Peeled Diced Vine Ripe Tomatoes
• 2 Tbsp. Chopped Mixed Herbs (parsley, chive, tarragon & chervil)
• Salt & Ground White Pepper

Mix together the oil and vinegar. Add the herbs, tomatoes and shallots, season to taste.