Ingredients

Vinaigrette:
1 cup orange juice
2/3 cup balsamic vinegar
1 tablespoon minced fresh ginger
2 cups peeled, seeded and chopped fresh tomatoes
1/4 cup olive oil
1/2 teaspoon salt

Grilled Tomatoes:
6 medium-sized fresh tomatoes, in 1/2-inch thick slices
1/4 cup olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Red Snapper:
3 tablespoons olive oil
6 red snapper fillets (6 ounces each)
1/4 teaspoon salt
1/8 teaspoon ground white pepper
4 cups cooked rice pilaf or quinoa
Chopped fresh parsley, optional

To prepare vinaigrette: In a small saucepan, combine orange juice, vinegar and ginger. Bring to a boil over high heat; reduce heat to medium and simmer uncovered until reduced by half and syrupy, about 30 minutes. Meanwhile, in a small bowl toss chopped tomatoes with oil and salt. Pour hot vinegar mixture over tomatoes; set aside.

To grill tomatoes: Heat grill or grill pan. Lightly brush tomatoes with oil and sprinkle with salt and pepper. Grill tomatoes 1 to 2 minutes on each side. Overlap tomato slices in a circle on each of 6 dinner plates, dividing evenly; set aside.

To cook red snapper: in a large nonstick skillet over medium-high heat, heat 1 1/2 tablespoons olive oil until hot. Sprinkle fish with salt and pepper. Cook fillets, a few at a time, until flesh flakes, about 3 minutes on each side, adding more oil as needed. Transfer fish to a large plate; cover and keep warm.

Directions

To serve: Spoon about 2/3 cup rice pilaf or quinoa in center of each tomato ring. Top with a fish fillet; spoon Tomato-Balsamic Vinaigrette over fish. Garnish with topped fresh parsley if desired. Makes 6 servings. — First prize winner in a recent contest sponsored by the Florida Tomato Committee.