Grilled Snapper Vera Cruz (Bobby Flay) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
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 |
1/2 teaspoon sugar |
1 bay leaf |
Directions:
1. Brush the fish with olive oil, season with salt and pepper and grill for 2 minutes on each side. Remove and cover.
2. 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.
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