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Grilled Snapper and Asparagus with Herb-Caper Vinaigrette

Grilled Snapper and Asparagus with Herb-Caper Vinaigrette

Yield: 8 Servings | Prep Time: 25 minutes | 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

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Directions

  1. 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.
  2. 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.
  3. 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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