Whole Grilled Snapper with Tomatoes, Pine Nuts, and Brown Butter Sauce

Total Time:
1 hr 9 min
Prep:
35 min
Inactive:
4 min
Cook:
30 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Marinade:
  • 2 cups chopped yellow onion
  • 1 cup chopped red onion
  • 1/2 cup chopped scallion
  • 2 tablespoons chopped garlic
  • 3 tablespoons chopped thyme leaf
  • 3 tablespoons chopped rosemary
  • 1 tablespoon black pepper
  • 1 cup olive oil
  • Salt
  • 4 whole snappers, cleaned, scaled and de-boned
  • Sauce:
  • 2 tablespoons olive oil
  • 1 pound oven-dried tomatoes
  • 4 teaspoons chopped basil
  • 1 cup butter
  • 1 cup toasted pine nuts
  • Salt and pepper
Directions
  • Mix marinade ingredients in a large bowl. Stuff the snapper cavity with the marinade ingredients. Tie snapper with kitchen string to keep the ingredients inside of fish. Marinate in the refrigerator for 4 hours.

  • Preheat the grill. Preheat the oven to 450 degrees F.

  • For sauce, heat up olive oil in pan. Cook tomatoes for 3 to 4 minutes. Add basil and butter and cook for 3 minutes. Add pine nuts and season with salt and pepper.

  • Place the snapper on an oiled grill and cook until there are grill marks on both sides, about 2 minutes per side. Place on a sheet pan or in a baking dish and roast until the fish is cooked through, about 15 more minutes. Serve snapper with the sauce.


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    This recipe is featured in:

    Seafood