Grilled Snapper Vera Cruz
Ingredients
- 1 ½ pounds Snapper fillet cut into serving size pieces
- olive oil
- salt
- fresh black pepper
- 2 tbsp olive oil
- 1 large onion finely sliced
- 2 cloves garlic finely chopped
- ¼ cup dry white wine
- 2 large tomatoes chopped
- ¼ cup green olives pitted & chopped
- 2 tbsp capers drained
- 1 Serrano pepper finely chopped
- 1 bay leaf
Instructions
- Preheat grill to medium high heat.
- Brush fish with olive oil and season with salt & pepper.
- Grill fish, skin side down, for approximately 6-8 minutes. Remove from heat and keep warm.
- Meanwhile, heat 2 tbsp olive oil in a sauté pan over medium high heat.
- Add onions and garlic, cook until soft. Add wine and reduce.
- Add tomatoes, green olives, capers, pepper, and bay leaf, bring to a boil. Cook until thickened.
- Reduce heat. Add grilled fish and cook for 2 minutes.
- Serve and enjoy!