Grilled Snapper Vera Cruz
Recipe Type: Entree
Serves: 4
  • 4 snapper fillets, 6 oz ea
  • Olive oil, for brushing
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2 tablespoons olive oil
  • 1 large onion, finely sliced
  • 2 garlic cloves, finely chopped
  • ¼ cup dry white wine
  • 2 large tomatoes, chopped
  • ¼ cup green olives, pitted and chopped
  • 2 tablespoons capers, drained
  • 1 serrano pepper, finely chopped)
  • ½ teaspoon sugar
  • 1 bay leaf
  1. Preheat the grill.
  2. Brush the fish with olive oil, season with salt and pepper and grill for 2 minutes on each side. Remove and cover.
  3. Heat 2 tablespoons olive oil in a non-corrosive saute 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.
  4. This recipe yields 4 servings.
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