Barbecued Snapper with Roasted Pepper Vinaigrette BBQs In The Hills

Ingredients

• 4 skinless red snapper fillets, each about 180g and 25mm thick
• Extra-virgin olive oil
• Freshly ground black pepper
• Salt
• 3 capsicums, preferably red, yellow and orange
• 3 tbsp tablespoons extra virgin olive oil
• 2 tbsp tablespoons fresh orange juice
• 2 tbsp tablespoons finely chopped Italian parsley
• 1 tbsp tablespoon fresh lemon juice
• ½ tsp teaspoon minced garlic
• ½ tsp teaspoon ground cumin
• ¼ tsp teaspoon salt
• ¼ tsp teaspoon freshly ground black pepper
• ¼ tsp teaspoon tabasco sauce