Grilled Snapper Vera Cruz

By á-174942

Ingredients

• 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
• 1/4 cup dry white wine
• 2 large tomatoes chopped
• 1/4 cup green olives pitted, chopped
• 2 tablespoons capers drained
• 1 serrano pepper finely chopped
• 1/2 teaspoon sugar
• 1 bay leaf

Details

Servings 4

Preparation

Step 1

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 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.

This recipe yields 4 servings.