Name: “Barbecued” Red Snapper, Thai Style
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: 1 tablespoon grape seed, corn, or other neutral oil, plus more as needed; Four 6-ounce snapper fillets (or use fillets of any firm white fish), skin on; 1 tablespoon black peppercorns, cracked; 2 tablespoons julienned fresh red finger chiles; 2 tablespoons julienned scallions; 1 garlic clove, chopped; 1 tablespoon nam pla (Thai fish sauce); 2 cups canned whole tomatoes; 1 tablespoon fresh lime juice; 2 teaspoons nam pla (Thai fish sauce); 1 tablespoon sherry vinegar; Coarse salt; 2 shallots, sliced; 1 tablespoon palm or brown sugar; 1 small bunch fresh cilantro, plus leaves for garnish; 1 garlic clove, peeled

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

The Thai-inspired tomato sauce is great on the fish, which is beautifully marinated with a strong cilantro paste. Both sauce and fish can be prepared ahead of time, leaving only a quick grilling for the last minute.

Ingredients

Marinade

1 small bunch fresh cilantro, plus leaves for garnish
1 garlic clove, peeled
1 tab

Method

To make the marinade: Fill a large bowl with water and ice. Bring a small pot of water to a boil and add the cilantro. As soon as the water returns to a boil, drain and transfer to the ice water. When cold, drain again and transfer to a blender. Blend thoroughly, then add the garlic, nam pla, and cracked black pepper and purée. With the machine running, add enough