1 tablespoon cilantro leaves fresh plus more for garnish finely chopped
2 inch ginger fresh peeled chopped
3 tablespoons mint leaves fresh finely chopped
2 cups granulated sugar
0.5 habanero chile
4 servings olive oil
0.5 poblano chile diced finely
0.5 bell pepper diced red finely
4 snapper whole red
3 cups red wine vinegar
4 servings salt
4 servings salt and pepper black freshly ground
1 tablespoon thai basil leaves fresh plus more for garnish finely chopped
1 cup distilled vinegar white
0.5 bell pepper diced yellow finely
Equipment
bowl
sauce pan
sieve
grill
Directions
Place the vinegar, sugar, habanero and ginger in a medium saucepan and cook over high heat until reduced to 1 1/2 cups, stirring occasionally. If the sauce becomes too thick, thin with a little bit of water.
Strain the sauce through a strainer into a bowl, stir in the red and yellow peppers, poblano, mint, Thai basil, cilantro and season with salt, to taste.
Heat the grill over high heat.
Season the cavity of the fish with salt and pepper.
Brush the fish with oil on both sides and season with salt and pepper. Grill for 4 to 5 minutes on 1 side. Turn the grill down to medium and cook for another 6 to 7 minutes with the grill hood closed.
Remove to a platter and immediately drizzle with the sauce.
