| Grilled Red Snapper with Cherry Tomatoes |
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This dish makes a very impressive presentation of a whole
fish on a platter with bright little cherry tomatoes.
Under the smoky, crispy skin is the tender mouth-watering
flesh of the red snapper. Sides: Grilled vegetables such as squash, eggplant, red peppers, and potatoes are an excellent accompaniment. Wine: Chilled rosé or dry white. Tips: Ask your fish market to clean the red snapper for you, but leave it whole. They should take out the insides and gills and take off the scales. This will make your job incredibly easy. |
| Serves 2 |
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| Ingredients | Directions |
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1 whole red snapper cleaned (~2Lb) salt and pepper to taste 1/4 cup olive oil 1 tsp chopped rosemary 1 tsp chopped sage 1 tsp chopped thyme 3-4 fresh herb springs (rosemary, sage, or thyme) non-stick spray |
Preheat grill to high. Clean out the snapper's insides and gills and take off the scales (unless your fish market can do it for you). Wash and dry the fish. In a small bowl, mix the chopped herbs into the oil. Stuff the fish's cavity with herb springs. Sprinkle both sides with salt and pepper and brush with herb oil. Spray both sides with a non-stick spray. Grill for 7 minutes on each side basting with remaining herb oil. While the fish is grilling, make the sauce. |
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3/4 cup fish stock or clam juice 3/4 cup dry white wine |
In a skillet on high heat
boil down fish stock and wine until reduced to
1 cup (about 7-10 minutes). Season with salt. Pour into a small bowl, set aside. |
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1 Tbsp butter 8-10 cherry tomatoes 2 mashed garlic cloves |
Wipe the skillet with a paper towel. Cut tomatoes in half. Sauté them in butter on med-high heat stirring occasionally for about 4 minutes. Add garlic and sauté for another minute. Season with salt and pepper. Pour in the reserved stock and wine. Boil for a minute and take off heat. When fish is done, put it on a platter. Scoop tomatoes out of the sauce and distribute over fish. Pour the sauce into a gravy boat to serve over fish at the table. |