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Greek-Style Grilled Whole red Snapper with Virgin Sauce https://www.metro.ca/userfiles/image/recipes/vivaneau-grille-grecque-6280.jpg PT20M PT20M PT40M
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.
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1 3/4 lb (750 to 850 g) whole red snapper 10 sprigs 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
Greek-Style Grilled Whole red Snapper with Virgin Sauce

Greek-Style Grilled Whole red Snapper with Virgin Sauce

Rate this recipe
3 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:20
Preparation
0:20
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 3/4 lb
    (750 to 850 g)
    whole red snapper
  • 10
    sprigs thyme

  • juice of 1/2 lemon
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    LEMONS

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    $2.99 ea.

    2 lb, PRODUCT OF MEXICO OR SPAIN GREEN BEANS 340 g, PRODUCT OF U.S.A. COLOSSAL CANTALOUPES PRODUCT OF GUATEMALA, NO. 1 GRADE


    BLOOD ORANGES

    BLOOD ORANGES

    $3.99 ea.

    2 lb PRODUCT OF U.S.A. MEYER LEMONS 454 g PRODUCT OF U.S.A.


  • 3/4 cup
    (190 mL)
    extra virgin olive oil
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    GALLO OLIVE OIL

    GALLO OLIVE OIL

    $5.99 ea.

    1 L SELECTED VARIETIES


  • 1
    large tomato, diced
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    CHERTO CHERRY TOMAT0ES

    CHERTO CHERRY TOMAT0ES

    $3.99 ea.

    255 g PRODUCT OF ONTARIO PROVA TOMATOES ON THE VINE 454 g PRODUCT OF ONTARIO


  • 12
    olives, pitted
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    MAILLE MUSTARD

    MAILLE MUSTARD

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    235 ml, SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    capers
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    UNICO MARINADES

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    SELECTED SIZES SELECTED VARIETIES


  • 1
    clove garlic, finely chopped
  • 1/2 cup
    (125 mL)
    chopped herbs (chives, basil, parsley, thyme)

  • fleur de sel and pepper, to taste
Imprimer ma sélection

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

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

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