Whole Snapper with Grilled Vera Cruz Salsa
You can never have too many Mexican recipes, so give Whole Snapper with Grilled Vera Cruz Salsan a try. One serving contains 1162 calories, 143g of protein, and 57g of fat. This recipe serves 4. This recipe covers 56% of your daily requirements of vitamins and minerals. It works well as an expensive main course. If you have achiote seeds, plum tomatoes, cilantro leaves, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes around 1 hour and 55 minutes.
Instructions
Watch how to make this recipe.
For the salsa: Preheat a charcoal grill for medium-high heat.
Brush the bell peppers, tomatoes and chiles with oil and season with salt and pepper.
Grill the bell peppers until charred on all sides and just cooked through, about 2 minutes per side.
Remove to a bowl, cover with plastic wrap and let steam for 15 minutes.
Remove the skin and seeds and dice.
Grill the tomatoes until charred on all sides and just cooked through, about 2 minutes per side.
Remove to a cutting board, let rest for 10 minutes and coarsely chop.
Grill the chiles until charred on both sides, about 2 minutes per side.
Remove to a bowl, cover with plastic wrap and let steam for 10 minutes, and finely chop.
Combine the bell peppers, tomatoes, chiles, olives, cilantro, capers, thyme, oregano, vinegar and oil in a medium bowl and season with salt and pepper.
Let the mixture sit at room temperature for 30 minutes before serving to allow the flavors to meld.
Combine the achiote, coriander and oregano in a small saute pan and toast over low heat until just fragrant, about 2 minutes.
Remove from the heat, let cool slightly and grind in a coffee grinder.
Combine the ground spices with the paprika, salt and pepper in a large baking dish.
Add the lime juice, garlic and oil, and whisk until the consistency a smooth paste.
Sprinkle the fish all over with salt and pepper. Rub one side of each fish generously with some of the paste. Cover and marinate for 20 minutes.
Preheat a charcoal grill for direct medium-high heat and indirect grilling.
Grill the fish, paste-side down, over the direct heat, until the paste is nicely charred, 5 to 7 minutes. Carefully flip the fish over using a large, heavy duty spatula and move the fish to the opposite side of the coals. Cover the grill and continue cooking until just cooked through, 10 to 15 minutes.
Transfer the fish to a large platter. Spoon the salsa on top and garnish with the fresh herbs.
Recommended wine: Pinot Noir, Pinot Grigio, Gruener Veltliner
Pinot Noir, Pinot Grigio, and Gruener Veltliner are my top picks for Fish. 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. You could try Ghost Pines Sonoma County Monterey County Pinot Noir. Reviewers quite like it with a 5 out of 5 star rating and a price of about 28 dollars per bottle.
Ghost Pines Sonoma County Monterey County Pinot Noir
coffee , plum , pomegranate