Whole Snapper with Grilled Vera Cruz Salsa might be just the Mexican recipe you are searching for. Watching your figure? This gluten free, dairy free, whole 30, and pescatarian recipe has 1157 calories, 143g of protein, and 56g of fat per serving. This recipe covers 56% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe from Foodnetwork requires plum tomatoes, paprika, canola, and thyme leaves. It can be enjoyed any time, but it is especially good for The Fourth Of July. It works well as a main course. From preparation to the plate, this recipe takes around 1 hour and 55 minutes.
Instructions
1
Watch how to make this recipe.
2
For the salsa: Preheat a charcoal grill for medium-high heat.
Ingredients you will need
Salsa
Equipment you will use
Grill
3
Brush the bell peppers, tomatoes and chiles with oil and season with salt and pepper.
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Salt And Pepper
Bell Pepper
Tomato
Chili Pepper
Cooking Oil
4
Grill the bell peppers until charred on all sides and just cooked through, about 2 minutes per side.
Ingredients you will need
Bell Pepper
Equipment you will use
Grill
5
Remove to a bowl, cover with plastic wrap and let steam for 15 minutes.
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Wrap
Equipment you will use
Plastic Wrap
Bowl
6
Remove the skin and seeds and dice.
Ingredients you will need
Seeds
7
Grill the tomatoes until charred on all sides and just cooked through, about 2 minutes per side.
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Tomato
Equipment you will use
Grill
8
Remove to a cutting board, let rest for 10 minutes and coarsely chop.
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Cutting Board
9
Grill the chiles until charred on both sides, about 2 minutes per side.
Ingredients you will need
Chili Pepper
Equipment you will use
Grill
10
Remove to a bowl, cover with plastic wrap and let steam for 10 minutes, and finely chop.
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Wrap
Equipment you will use
Plastic Wrap
Bowl
11
Combine the bell peppers, tomatoes, chiles, olives, cilantro, capers, thyme, oregano, vinegar and oil in a medium bowl and season with salt and pepper.
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Salt And Pepper
Bell Pepper
Cilantro
Tomato
Oregano
Vinegar
Capers
Chili Pepper
Olives
Thyme
Cooking Oil
Equipment you will use
Bowl
12
Let the mixture sit at room temperature for 30 minutes before serving to allow the flavors to meld.
1
Combine the achiote, coriander and oregano in a small saute pan and toast over low heat until just fragrant, about 2 minutes.
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Coriander
Annatto
Oregano
Sandwich Bread
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Frying Pan
2
Remove from the heat, let cool slightly and grind in a coffee grinder.
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Coffee
3
Combine the ground spices with the paprika, salt and pepper in a large baking dish.
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Salt And Pepper
Paprika
Spices
Equipment you will use
Baking Pan
4
Add the lime juice, garlic and oil, and whisk until the consistency a smooth paste.
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Lime Juice
Garlic
Cooking Oil
Equipment you will use
Whisk
5
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.
Ingredients you will need
Salt And Pepper
Fish
Dry Seasoning Rub
6
Preheat a charcoal grill for direct medium-high heat and indirect grilling.
Equipment you will use
Grill
7
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.
Ingredients you will need
Fish
Equipment you will use
Spatula
Grill
8
Transfer the fish to a large platter. Spoon the salsa on top and garnish with the fresh herbs.
Pinot Noir, Pinot Grigio, and Gruener Veltliner are great choices for Red Snapper. 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. The Raptor Ridge Shea Vineyard Pinot Noir with a 4.4 out of 5 star rating seems like a good match. It costs about 46 dollars per bottle.
Raptor Ridge Shea Vineyard Pinot Noir
A muscular wine with a soft side, this vintage of Shea introduces itself with aromas of black cherry, dark plum, sarsaparilla, a hint of mandarin orange and an enticing meatiness. Front end silkiness leads to a mouthful of dusky cherry, cranberry and spice. Elevated acids and robust tannins offer age-worthiness and an arresting addition to your cellar. Pair with: Tea-smoked duck breast with cherry reduction soy and ginger marinated tri tip roast baked ham with cranberry glaze.