Grilled Snapper Vera Cruz

Course : Grilling
Source:
Serves: 4
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Ingredients:

4 fillets snapper fillets - -- (6 oz ea)
3 tablespoons olive oil -- for brushing
1 teaspoon salt -- to taste
1 teaspoon freshly-ground black pepper -- to taste
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, chopped
2 tablespoons capers -- drained
1 medium serrano pepper -- finely chopped
1/2 teaspoon sugar
1 piece bay leaf
 

Preparation / Directions:

Preheat the grill. Brush the fish with olive oil, season with salt and pepper and grill for 2 minutes on each side. Remove and cover. Heat 2 tablespoons olive oil in a non-corrosive sauté‚ 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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