Grilled snapper and asparagus with milk and vegetable sauce

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 400, total fat 25 G., saturated fats 9 G., proteins 41 G., carbohydrates 11 G., fiber 4 G., cholesterol 99 mg, sodium 468 mg, sugar 5 G.

Grilled fish becomes a special occasion dish when served with sautéed asparagus and a sweet red pepper sauce. Mexican red snapper fillet is rubbed with olive oil, salt, and black pepper and grilled for just 5 minutes. This time is enough to ensure the fish is juicy and just right, and it also takes the same amount of time to grill fresh asparagus. A creamy sweet pepper sauce makes a perfect accompaniment to this meal.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 Mexican snapper fillets (approximately 170 g each)
2 bunches asparagus, trimmed
3 tbsp extra-virgin olive oil + extra for grilling
1 large red bell pepper, seeded and chopped
2 cloves garlic, chopped
1 shallot, thinly sliced
4 sprigs of thyme
1 tbsp sherry vinegar, or more (to taste)
0.5 cups heavy cream
2 tbsp chopped fresh parsley

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

In a medium skillet, heat 1 tablespoon olive oil over medium-high heat. Add the bell pepper, garlic, shallot, thyme, 1/2 teaspoon salt, and a few grinds of black pepper. Cook until the peppers are softened, 6 to 8 minutes. Stir in the vinegar, scraping up any browned bits from the bottom of the pan; cook until almost all the liquid has evaporated, about 1 minute.
Add the cream and bring to a boil, then reduce the heat. Simmer, stirring occasionally, until the sauce thickens slightly, about 2 minutes; discard the thyme. Transfer the mixture to a blender and puree; season with salt and pepper to taste and add another 1 teaspoon of sherry vinegar if needed.

Preheat the grill to high heat and generously oil the grates. Rub the fish with 1 tablespoon of olive oil and season with salt and pepper. Rub the asparagus with the remaining 1 tablespoon of olive oil and season with salt and pepper. Grill the fish skin-side down until grill marks appear, about 3 minutes.
Carefully flip and continue grilling until tender, another 1-2 minutes. Grill the asparagus, turning occasionally, until charred and charred, 4-5 minutes.
Spoon the pepper sauce onto plates. Top with fish and asparagus, and sprinkle with parsley.

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