Greek-Style Grilled Whole red Snapper with Virgin Sauce

Greek-Style Grilled Whole red Snapper with Virgin Sauce
  • 4 servings
  • 0:20 Preparation
  • 0:20 Cooking
  • 0:40 Total Time

Ingredients

Add all
  • 1 3/4 lb
    (750 to 850 g)

    whole red snapper

  • 10

    thyme

  • juice of 1/2 lemon

  • 3/4 cup
    (190 mL)

    extra virgin olive oil

  • 1

    large tomato, diced

  • 12

    olives, pitted

  • 1 Tbsp.
    (15 mL)

    capers

  • 1

    clove garlic, finely chopped

  • 1/2 cup
    (125 mL)

    chopped herbs (chives, basil, parsley, thyme)

  • fleur de sel and pepper, to taste

Preparation

Preheat the barbecue to high and oil the grill.

Clean the red snapper inside and out under running water and sponge dry with a paper towel.

Stuff the fish with thyme, season with salt and pepper to taste. In a small bowl, beat the lemon juice with 45 mL (3 tbsp.) of the oil. Brush generously on both sides of the fish.

Lay the red snapper on the grill and cook over direct heat for 15 to 20 minutes, gently turning the fish halfway through cooking.

As the fish cooks, mix the diced tomatoes in a bowl with the Kalamata olives, the capers, the garlic and the herbs.

Add salt and pepper to taste and approximately 125 mL (1/2 cup) Irresistibles extra virgin olive oil until a thick and smooth texture is reached.

To serve Greek style, place the dishes in the middle of the table and allow everyone to serve themselves.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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