1 jar of roasted red peppers, drained
2 Tbsp minced fresh basil leaves
3 Tbsp water
2 Tbsp balsamic vinegar
1 Tbsp olive oil
2 tsp lemon zest
¼ tsp salt
¼ tsp pepper
4 (6-oz) red snapper fillets
Fresh basil leaves for garnish
Preparation: Serves 4
Peel and cut red peppers into 1-inch strips.
Combine the basil and next 6 ingredients (through pepper) in a medium bowl; stir well with a whisk. Add pepper strips; toss well. Let stand 1 hour. Drain peppers, reserving marinade.
Brush both sides of fillets with the reserved marinade. Place fish, skin-side down, on a grill rack coated with cooking spray. Grill 5 minutes on each side or until the fish flakes easily when tested with a fork, basting frequently with remaining marinade.
Divide peppers evenly among 4 plates. Top each serving with a fillet. Garnish with fresh basil leaves.