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Grilled Snapper Vera Cruz |
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Written by Steve B.
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Grilled Snapper Vera Cruz
I usually look for things that are easy to prepare and not a lot of cleanup - this one fits the bill! This is a receipe I found that was very easy to make and extremely tasty! - 4 snapper fillets, 6 ounces each
- 2 tablespoons olive oil
- Salt and freshly ground pepper
- 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 and chopped
- 2 tablespoons capers, drained
- 1 serrano pepper, finely chopped (these can be skipped if you prefer a milder taste.)
- 1/2 teaspoon sugar
- 1 bay leaf
Brush the fish with olive oil, season with salt and pepper and grill for 2 minutes on each side. Remove and cover. Heat 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. Makes 4 servings |
