Red Snapper Veracruz Style


by: B&B Wife

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 don’t 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.


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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


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

Nutrition Facts
Red Snapper Veracruz Style

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

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1.  To make the sauce: In a large skillet over medium heat, warm the oil and cook the onion until tender, about 10 minutes, stirring occasionally. Add the remaining sauce ingredients and simmer until most of the tomato liquid has evaporated, 12. to 15 minutes, stirring occasionally. Keep warm.

2.  Rinse the fish under cold water and pat dry. With a sharp knife, make 2 diagonal slashes almost to the bone on each side of the fish. Rub the lime juice and salt into the slashes. Lightly brush or spray the lettuce leaves on both sides with the oil and place 2 of them on the grill. Place each fish on a lettuce leaf and grill over Direct Medium heat for 8 minutes. Place the remaining 2. leaves on the grill, next to the fish, and carefully roll each fish over onto a new leaf. Continue to grill until each fish is opaque at the bone, 7 to 8 minutes more. Transfer each fish with two spatulas to a cutting board. Remove the lettuce leaf and skin, cut off the heads and tails, and lift portions of the fish off the bone and onto serving plates. Spoon some warm sauce alongside the fish.

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