Grilled Snapper and Asparagus with Herb-Caper Vinaigrette
Yield: 8 Servings
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Prep Time: 25 minutes
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Cook Time: 10 minutes
Ingredients
8 (6-oz) skin-on snapper fillets
¼ cup plus 3 Tbsp olive oil, divided
2 lb asparagus, trimmed
¼ cup Nakano® Roasted Garlic Rice Vinegar
1 Tbsp whole grain mustard
1 Tbsp minced fresh chives
1 Tbsp minced fresh thyme
1 Tbsp minced fresh parsley
1 Tbsp minced capers
2 cloves garlic, minced
Directions
- Preheat grill or grill pan to medium-high heat. Brush fish with 2 Tbsp oil, and season with salt and pepper, if desired. Toss asparagus with 1 Tbsp oil; season with salt and pepper, if desired.
- Grill fish, skin side down, 4 to 5 minutes; flip, and grill 2 to 3 minutes longer or until fish flakes easily. Grill asparagus 2 to 3 minutes or until just tender.
- Whisk together ¼ cup oil, Nakano® Roasted Garlic Rice Vinegar, mustard, chives, thyme, parsley, capers, and garlic in a bowl. Season with salt and pepper, if desired. Spoon vinaigrette over fish.
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