Grilling recipes

Grilled Snapper Vera Cruz

Course : Grilling
Source: Bobby Flay
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.

Grilled Snapper Vera Cruz

Ingredients:

Preparation / Directions:

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