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Cajun Red Snapper Fillets with a Quartet of Peppers

Prep time: 10 minutes, Grilling time: 16 to 21 minutes

• 4 medium bell peppers (1 red, 1 green, 1 yellow, and 1 orange)
• 2 tablespoons extra virgin olive oil, divided
• 1/2 teaspoon white wine vinegar
• Kosher salt
• 4 skinless red snapper fillets, each about 6 ounces and 3/4 inch thick
• 2 teaspoons "Weber® Grill Creations® N’Orleans Cajun™ Seasoning

Grill the bell peppers over direct high heat (450°F to 550°F), with the lid closed as much as possible, until the skins are blackened and blistered all over, 12 to 15 minutes, turning occasionally. Place the peppers in a large bowl and cover with plastic wrap to trap the steam. Set aside for at least 10 minutes, and then peel the skins from the peppers, discarding the skins, stems, and seeds. Save the juices in the bowl. Cut the peppers lengthwise into thin strips. Add them to the bowl. Add 1 teaspoon of the oil and the vinegar. Mix well. Season with salt to taste.

Lightly coat the fillets on both sides with the remaining 1-2/3 tablespoons oil. Season evenly with the seasoning. Grill over direct high heat (450°F to 550°F), with the lid closed as much as possible, just until the fish begins to flake when poked with a small, sharp knife and the centers are just turning opaque, 4 to 5 minutes, turning once with a spatula. Serve warm with the peppers and their juices.

Makes 4 servings

Tip: Turn fish fillets when dark grill marks have developed on the first side, indicating that the surface has caramelized to a point where it releases naturally from the cooking grate.

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