
Red Snapper Veracruz Style

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Keys to prevent sticking: Preheat the grill on high for ten minutes to get it hot, really hot. Fish comes off the grate after a delicate crust of caramelization develops between the flesh and grate. That requires heat, usually high heat. Use a brass-bristle brush to get the grate really clean. Coat the fish on all sides with a thin layer of oil, but dont oil the grate. Leave the fish alone. Caramelization happens faster when the fish stays in place on the hot grate. Keep the lid down as much as possible and turn the fish only once. Grill the first side a little longer than the second. The first side down on the grates will be the side that eventually faces you on the plate. By grilling it a few minutes longer than the second, it will release more easily and will look fabulous on the plate, with picture-perfect grill marks.
ingredients
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serves: 4
2 whole red snappers (about 1 1/2 pounds each, scaled, cleaned, fins removed)
2 tablespoons fresh lime juice
1/2 teaspoon kosher salt
4 large Romaine lettuce leaves
Extra virgin olive oil
SAUCE:
2 tablespoons extra virgin olive oil
1 small yellow onion, halved lengthwise and thinly sliced crosswise
1 can (14 1/2 ounces) ready-cut tomatoes with juice
1/3 cup stuffed green olives, coarsely chopped
2 tablespoons capers, rinsed and drained
2 teaspoons finely chopped jalapeno chile
1 teaspoon minced garlic
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 460
- Total Fat: 14.3 g
- Saturated Fat: 2.3 g
- Trans Fat: 0 g
- Cholesterol: 126 mg
- Sodium: 1213.8 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 2.8 g
- Sugars: 3.8 g
- Protein: 71.6 g
preparation

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