Grilled Red Snapper with Salsa Verde
Snapper fillets topped with a vibrant Italian herb sauce made of parsley, anchovies, and vinegar.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 4 pieces Red Snapper fillets
- 1/2 cup Extra virgin olive oil
- 1 cup Fresh flat-leaf parsley
- 2 tablespoons Capers, drained
- 3 pieces Anchovy fillets
- 2 tablespoons Red wine vinegar
- 1 clove Garlic
- 1 whole Lemon
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon Black pepper
Instructions
- 1
Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
- 2
Finely chop the parsley, anchovies, capers, and garlic together on a large cutting board until they form a coarse paste.
- 3
Transfer the herb mixture to a small bowl and whisk in the red wine vinegar and 1/4 cup of the olive oil.
- 4
Pat the snapper fillets dry with paper towels and brush both sides with the remaining olive oil.
- 5
Season the fish generously with salt and pepper on both sides.
- 6
Place the snapper on the grill, skin-side down, and cook for about 4-5 minutes until the skin is crispy.
- 7
Carefully flip the fillets and grill for another 2-3 minutes until the flesh is opaque and flakes easily.
- 8
Remove the fish from the grill, spoon the salsa verde over the top, and serve with fresh lemon wedges.
Ratings & Reviews
No ratings yet
