If there is one time we’d want to cheat and cook something indoors, it would be to make a pot of rice to soak up the extra dressing in this snapper recipe.
Recipe information
Yield
4 servings
Ingredients
1
1
1
4
2
2
2
1
4
1
1
Need to make a substitution?
Preparation
Step 1
Prepare a grill for medium-high heat. Put a large cast-iron skillet on grill to heat.
Step 2
Meanwhile, stir chile, garlic, vinegar, and brown sugar in a small bowl until sugar is dissolved; season chile vinegar with salt. Set aside. Toss onions, sugar snap peas, and 1 1/2 tsp. oil in a large bowl; season with salt.
Step 3
As soon as skillet is hot, add vegetables and cook, stirring occasionally, until blistered and crisp-tender, 6–8 minutes for onions and about 4 minutes for sugar snap peas. Transfer to a platter.
Step 4
Toss green beans and 1 1/2 tsp. oil in another large bowl and cook directly on grill grate on one side until blistered, lightly charred, and crisp-tender, about 3 minutes. Transfer to platter with onions and sugar snap peas and toss to coat; drizzle reserved chile vinegar over.
Step 5
Wipe out skillet with paper towels. Add 1 Tbsp. oil and set back on grill. Season snapper all over with salt and cook, skin side down, in skillet until skin is golden brown and crisp, about 4 minutes. Turn and cook just until cooked through, about 2 minutes.
Step 6
Set snapper on top of bean salad and top with basil and peanuts.