Grilled Red Snapper with Thai Basil & Black Pepper Gelée - The Perfect Puree of Napa Valley
For the Thai Basil & Black Pepper Gelée: • 1 cup The Perfect Purée Thai Basil & Black Pepper blend, thawed • gelatin • sugar • 2 tbsp. fresh cracked black peppe
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Ingredients
- 1 cup The Perfect Purée Thai Basil & Black Pepper blend, thawed
- gelatin
- sugar
- 2 tbsp. fresh cracked black pepper
- 2 lbs. red snapper filets, skin on
- 2 oz. Thai basil leaves
- 1/2 red onion, thinly sliced
- 2 oz. olive oil
- Pinch of Kosher salt
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