Description
Flaky grilled snapper fillets swim in a bright, flavorful sauce of sautéed onions, garlic, tomatoes, olives, and capers. A simple yet elegant weeknight meal.
Ingredients
Units
Scale
- 24 ounces (680 g) snapper fillets
- 2 tbsp olive oil
- Salt
- freshly ground pepper
- 1 large yellow onion
- 2 cloves garlic
- 1/4 cups (60 ml) dry white wine
- 2 large tomatoes
- 1/4 cups (60 ml) green olives
- 2 tbsp capers
- 2 Serrano peppers
- 1 bay leaf
Instructions
- Brush the fish with olive oil, season with salt and pepper, and grill for 2 minutes per side. Set aside and cover to keep warm.
- Heat olive oil in a sauté pan over medium-high heat. Add onions and garlic and cook until softened.
- Pour in the white wine, bring to a boil, then reduce heat to medium-low and simmer for 10 minutes, or until the liquid has reduced by half. Scrape the bottom of the pan to dissolve the browned bits.
- Add tomatoes, capers, Serrano pepper, olives, and bay leaf. Bring to a boil and cook until thickened.
- Reduce heat, add the grilled fish, and cook for 1-2 more minutes.
- Plate and serve with vegetables.
Notes
- For even cooking, ensure snapper fillets are of uniform thickness. Thicker fillets may require slightly longer grilling time.
- Substitute cherry or grape tomatoes for larger tomatoes; halve them before adding to the sauce.
- Store leftover snapper and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 12
- Carbohydrates: 15
- Fiber: 4
- Protein: 30
- Cholesterol: 100