Whole Snapper with Grilled Vera Cruz Salsa (Bobby Flay) Recipe

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Whole Snapper with Grilled Vera Cruz Salsa (Bobby Flay)
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Ingredients
21
Count
Nutrition
297
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. For the salsa: Preheat a charcoal grill for medium-high heat.
  2. Brush the bell peppers, tomatoes and chiles with oil and season with salt and pepper.
  3. Grill the bell peppers until charred on all sides and just cooked through, about 2 minutes per side. Remove to a bowl, cover with plastic wrap and let steam for 15 minutes. Remove the skin and seeds and dice.
  4. Grill the tomatoes until charred on all sides and just cooked through, about 2 minutes per side. Remove to a cutting board, let rest for 10 minutes and coarsely chop.
  5. Grill the chiles until charred on both sides, about 2 minutes per side. Remove to a bowl, cover with plastic wrap and let steam for 10 minutes, and finely chop.
  6. Combine the bell peppers, tomatoes, chiles, olives, cilantro, capers, thyme, oregano, vinegar and oil in a medium bowl and season with salt and pepper. Let the mixture sit at room temperature for 30 minutes before serving to allow the flavors to meld.
  7. For the snapper: Combine the achiote, coriander and oregano in a small saute pan and toast over low heat until just fragrant, about 2 minutes. Remove from the heat, let cool slightly and grind in a coffee grinder. Combine the ground spices with the paprika, salt and pepper in a large baking dish. Add the lime juice, garlic and oil, and whisk until the consistency a smooth paste. Sprinkle the fish all over with salt and pepper. Rub one side of each fish generously with some of the paste. Cover and marinate for 20 minutes.
  8. Preheat a charcoal grill for direct medium-high heat and indirect grilling.
  9. Grill the fish, paste-side down, over the direct heat, until the paste is nicely charred, 5 to 7 minutes. Carefully flip the fish over using a large, heavy duty spatula and move the fish to the opposite side of the coals. Cover the grill and continue cooking until just cooked through, 10 to 15 minutes. Transfer the fish to a large platter. Spoon the salsa on top and garnish with the fresh herbs.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 297.43 Kcal (1245 kJ)
Calories from fat 259.72 Kcal
% Daily Value*
Total Fat 28.86g 44%
Sodium 129.69mg 5%
Potassium 413.29mg 9%
Total Carbs 9.68g 3%
Sugars 6.14g 25%
Dietary Fiber 2.82g 11%
Protein 1.7g 3%
Vitamin C 78.1mg 130%
Vitamin A 1.5mg 50%
Iron 25.7mg 143%
Calcium 26mg 3%
Amount Per 100 g
Calories 101.01 Kcal (423 kJ)
Calories from fat 88.2 Kcal
% Daily Value*
Total Fat 9.8g 44%
Sodium 44.04mg 5%
Potassium 140.35mg 9%
Total Carbs 3.29g 3%
Sugars 2.08g 25%
Dietary Fiber 0.96g 11%
Protein 0.58g 3%
Vitamin C 26.5mg 130%
Vitamin A 0.5mg 50%
Iron 8.7mg 143%
Calcium 8.8mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.8
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free

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