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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By glandes_6899114
framingham, MA
on May 30, 2011
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We had friends over for a bbq after a day of fishing and substituted freshly caught winter flounder for the snapper. Everyone loved the recipe even the kids. Easy to make and tastes great.
By Kazucrash
Tucson Arizona
on March 30, 2011
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This is an awesome recipe, but I have a different variation of it. most of it is the same but I don't use the Serrano Pepper. I use a mix of Red/Green Pepper and Onion Rough Chopped and no Sugar. Very tasty on any kind of white fish, I didn't care for this with Salmon myself.
By Aphrodite7
Atlanta, Georgia
on December 29, 2010
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This Grilled Snapper Vera Cruz recipe by Bobby Flay was a definite keeper! We had it for Christmas dinner along with risotto and a green salad. I've never tasted a fish dish I've enjoyed more, and I will make it often in the future! I did make a few changes, but they were minor. I left out the sugar (someone had complained about it being too sweet, I substituted water for the wine (I wasn't able to get the bottle open, and I used ripe black olives instead of green (I couldn't find the green olives I'd bought for the recipe. It was succulent, the capers added just the right touch, and the seasoning was spicy but not too spicy for those who don't like overly spicy food! As for me, I love spicy dishes, and this was delicious but more gourmet than ethnic. I highly recommend this recipe and look forward to trying many more of Bobby's recipes in the future!
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