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Thursday, April 15, 2010

Key West Yellowtail Snapper with Tomato Basil Salsa

This comes from a South Florida cookbook, and is referenced as a recipe from Guy Harvey.  This is a great, fresh summer dish.  The key lime juice gives it a delicious sweet and tart flavor.


1 Vine-ripe tomato, chopped
1 Tsp chopped garlic
1 Tsp chopped shallot
5 Basil leaves, chopped
1 Oz olive oil
Juice of 1 lemon
1 Tbsp key lime juice
1 oz white vinegar
Dash of tabasco sauce
S&P to taste
6-8 oz skinless yellowtail snapper fillet, pin bone removed
2 oz olive oil seasoned with salt and pepper


For the salsa, combine the tomato, garlic, shallot, basil, olive oil, lemon juice, lime juice, vinegar, tabasco, salt and pepper in a bowl and mix well.  Preheat a grill or broilerr.  Coat the fish with the olive oil.  Grill for 3-4 minutes on each side.  Arrange the fish on a serving plate and top with salsa.

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