Grilled Snapper Vera Cruz

Recipe Ingredients

4		Snapper fillets - (6 oz ea)
		Olive oil - for brushing
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Onion - finely sliced (large)
2		Garlic cloves - finely chopped
1/4 cup	59ml	Dry white wine
2 cups	125g / 4.4oz	Tomatoes - chopped (large)
1/4 cup	36g / 1.3oz	Green olives - pitted, chopped
2 tablespoons	30ml	Capers - drained
1		Serrano pepper - finely chopped
1/2 teaspoon	2.5ml	Sugar
1		Bay leaf

Recipe Instructions

Preheat the grill.

Brush the fish with olive oil, season with salt and pepper and grill for 2 minutes on each side. Remove and cover.

Heat 2 tablespoons 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.

This recipe yields 4 servings.

Source:
HOT OFF THE GRILL with Bobby Flay - (Show # HG-1A22) - from the TV - FOOD NETWORK

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