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Greek-Style Grilled Whole red Snapper with Virgin Sauce
2013-08-06
https://www.metro.ca/userfiles/image/recipes/vivaneau-grille-grecque-6280.jpg
PT20M
PT20M
PT40M
Preheat the barbecue to high and oil the grill.Clean the red snapper inside and out under running water and sponge dry with a paper towel.Stuff the fish with thyme, season with salt and pepper to taste. In a small bowl, beat the lemon juice with 45 mL (3 tbsp.) of the oil. Brush generously on both sides of the fish.Lay the red snapper on the grill and cook over direct heat for 15 to 20 minutes, gently turning the fish halfway through cooking.As the fish cooks, mix the diced tomatoes in a bowl with the Kalamata olives, the capers, the garlic and the herbs.Add salt and pepper to taste and approximately 125 mL (1/2 cup) Irresistibles extra virgin olive oil until a thick and smooth texture is reached.To serve Greek style, place the dishes in the middle of the table and allow everyone to serve themselves.
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Metro
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1 3/4 lb (750 to 850 g) whole red snapper
10 sprigs thyme
juice of 1/2 lemon
3/4 cup (190 mL) extra virgin olive oil
1 large tomato, diced
12 olive, pitted
1 Tbsp. (15 mL) capers
1 clove garlic, finely chopped
1/2 cup (125 mL) chopped herbs (chives, basil, parsley, thyme)
fleur de sel and pepper, to taste
Greek-Style Grilled Whole red Snapper with Virgin Sauce
-
![]()
Gluten-free -
![]()
Lactose-free
4
servings
0:20
Preparation
0:20
COOKING
0:40
TOTAL TIME
Ingredients
-
1 3/4 lb
(750 to 850 g)whole red snapper
-
10
sprigs thyme
-
juice of 1/2 lemon
-
3/4 cup
(190 mL)extra virgin olive oil
-
1
large tomato, diced
-
12
olive, pitted
-
1 Tbsp.
(15 mL)capers
-
1
clove garlic, finely chopped
-
1/2 cup
(125 mL)chopped herbs (chives, basil, parsley, thyme)
-
fleur de sel and pepper, to taste
Preparation
Preheat the barbecue to high and oil the grill.
Clean the red snapper inside and out under running water and sponge dry with a paper towel.
Stuff the fish with thyme, season with salt and pepper to taste. In a small bowl, beat the lemon juice with 45 mL (3 tbsp.) of the oil. Brush generously on both sides of the fish.
Lay the red snapper on the grill and cook over direct heat for 15 to 20 minutes, gently turning the fish halfway through cooking.
As the fish cooks, mix the diced tomatoes in a bowl with the Kalamata olives, the capers, the garlic and the herbs.
Add salt and pepper to taste and approximately 125 mL (1/2 cup) Irresistibles extra virgin olive oil until a thick and smooth texture is reached.
To serve Greek style, place the dishes in the middle of the table and allow everyone to serve themselves.
Source :
Metro
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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