Grilled Snapper Vera Cruz


Yield:
4 servings
Level:
Easy

CATEGORIES
NUTRITION INFO
Ingredients
  • 4 snapper fillets, 6 ounces each 2 tablespoons olive oil
  • Salt and freshly ground pepper
  • 2 tablespoons olive oil
  • 1 large onion, finely sliced
  • 2 cloves garlic, finely chopped
  • 1/4 cup dry white wine
  • 2 large tomatoes, chopped
  • 1/4 cup green olives, pitted and chopped
  • 2 tablespoons capers, drained
  • 1 serrano pepper, finely chopped
  • 1/2 teaspoon sugar
  • 1 bay leaf
Directions

Brush the fish with olive oil, season with salt and pepper and grill for 2 minutes on each side. Remove and cover.

Heat olive oil in a non-corrosive saute pan over medium-high heat, add onions and garlic and cook until soft. Add wine and reduce. Add tomatoes, green olives, capers and pepper, sugar and bay leaf and bring to a boil and cook until thickened. Reduce heat, add grilled fish and cook for 2 minutes.

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