Red Snapper Vera Cruz

By Mike_67

Ingredients

• Vera Cruz Sauce
• 4 tablespoons grape seed oil
• 3 cloves garlic, minced
• 1 large sweet yellow onion
• 4 large fresh tomatoes, quartered
• 1/2 cup sliced green olives
• Salt and pepper, to taste
• +++++
• Fish
• 2-pound whole red snapper fillet
• Oil for lubricating fish and greasing grill
• Fresh lime juice

Details

Servings 4

Preparation

Step 1

Make sauce:
Heat ¼ cup oil in a saucepan; sauté garlic and onions until tender, stirring occasionally. Mix in tomatoes and olives and continue cooking over medium heat for 8 minutes. Season to taste with salt and pepper. Remove from heat and reserve. Reheat when ready to serve.

Grill red snapper:
Brush fish with grape seed oil and sprinkle with lime juice, including cavity. Place snapper on layer of aluminum foil poked with holes. Brush fish with oil and turn with spatula. Continue cooking 2-3 minutes, depending on thickness of fish, until fish begins to flake when tested with fork. Place fish on heated platter and pour heated Vera Cruz Sauce over top. Serve with boiled new potatoes.