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
Save Recipe

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

  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.

Grilled Snapper Vera Cruz

Moist Roasted Whole Red Snapper with Tomatoes, Basil and Oregano

Oven Roasted Red Snapper Fillets with Tomatoes and Onions

Grilled Red Snapper with Tropical Fruit Salsa