Recipe courtesy of Chris Klaic

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

  • Level: Intermediate
  • Total: 1 hr 9 min
  • Prep: 35 min
  • Inactive: 4 min
  • Cook: 30 min
  • Yield: 4 servings
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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


4 whole snappers, cleaned, scaled and de-boned


2 tablespoons olive oil

1 pound oven-dried tomatoes

4 teaspoons chopped basil

1 cup butter

1 cup toasted pine nuts

Salt and pepper


  1. 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.
  2. Preheat the grill. Preheat the oven to 450 degrees F.
  3. 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.
  4. 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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