Grilled Snapper with Caper Sauce

Name: Grilled Snapper with Caper Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp capers, drained; 118 milliliters fresh cilantro leaves; 1 teaspoons fresh thyme leaves or 1/4 teaspoon dried thyme; 1 garlic clove, peeled and halved; 3 garlic cloves, peeled; 2 teaspoons chopped seeded jalapeno pepper; 3 Tbsps lime juice; 3 Tbsps olive oil; 0 teaspoons pepper; 680 grams red snapper fillets each); 2 teaspoons red wine vinegar; 1 teaspoon salt; 1 shallot, peeled; 2 Tbsps water

Grilled Snapper with Caper Sauce might be a good recipe to expand your main course repertoire. This gluten free, dairy free, paleolithic, and primal recipe serves 4. One serving contains 278 calories, 35g of protein, and 13g of fat. If you have pepper, snapper fillets, jalapeno pepper, and a few other ingredients on hand, you can make it. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

In a small food processor, combine the first six ingredients; cover and process until blended.

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Food Processor

Pour into a large resealable plastic bag.

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Ziploc Bags

Add the fillets; seal bag and turn to coat. Refrigerate for 30 minutes.

Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fillets, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish flakes easily with a fork.

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Cooking Oil

Marinade

Fish

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Paper Towels

Grill

Tongs

Meanwhile, combine sauce ingredients in a small food processor. Cover and process until blended.

Ingredients you will need

Sauce

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Food Processor

Serve with fish.

Ingredients you will need

Fish

Equipment

Ingredients

Servings:

1Tbsp

capers, drained 118milliliters

fresh cilantro leaves 1teaspoons

fresh thyme leaves or 1/4 teaspoon dried thyme 1

garlic clove, peeled and halved 3

garlic cloves, peeled 2teaspoons

chopped seeded jalapeno pepper 3Tbsps

lime juice 3Tbsps

olive oil 0teaspoons

pepper 680grams

red snapper fillets each)2teaspoons

red wine vinegar 1teaspoon

salt 1

shallot, peeled 2Tbsps

water

Recommended wine: Pinot Noir, Pinot Grigio, Gruener Veltliner

Red Snapper can be paired with Pinot Noir, Pinot Grigio, and Gruener Veltliner. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Crossbow Sonoma Pinot Noir. It has 4.4 out of 5 stars and a bottle costs about 20 dollars.

Crossbow Sonoma Pinot Noir

Aged in French oak, this Pinot Noir has a beautiful garnet color with aromas of Bing cherry, red raspberry, baking spice and subtle vanilla notes. It presents a lush softness on the palate coupled with flavors of concentrated red and blue fruit, with a core of cherry and dark raspberry with purple violet oral notes. Medium bodied with balanced acidity that lifts the flavors.