Best 2 Grilled Spanish Style Snapper With Tomato And Green Olive Salsa Recipes

**Grilled Spanish-Style Snapper with Tomato and Green Olive Salsa: A Culinary Journey to the Mediterranean**

Embark on a culinary adventure to the vibrant shores of Spain with our grilled Spanish-style snapper, a dish that captures the essence of Mediterranean flavors. This delightful recipe combines the delicate taste of snapper, grilled to perfection, with a tantalizing tomato and green olive salsa, creating a harmonious blend of tangy, savory, and refreshing notes. Accompanying the main course are three additional recipes that elevate your dining experience: a traditional Spanish romesco sauce, a vibrant green mojo sauce, and a refreshing tomato and cucumber salad. Prepare to be transported to the heart of Spain with these culinary delights.

Here are our top 2 tried and tested recipes!

SPANISH-STYLE GRILLED FISH

Spanish-Style Grilled Fish image

Provided by Duff Goldman

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

4 large red onions, thinly sliced
3/4 cup extra-virgin olive oil
1/2 cup red wine vinegar
1 head garlic, cloves separated and peeled
1 lemon, thinly sliced
1 bunch scallions, chopped
2 1/2 tablespoons sweet Spanish paprika
2 teaspoons cayenne pepper
2 to 3 sprigs rosemary
2 to 3 sprigs thyme
Kosher salt
1 3-to-6-pound whole fish (such as striper, rockfish or sea bass), cleaned and scaled
Vegetable oil, for brushing

Steps:

Preheat a grill to medium high. Combine 1 sliced onion, 1/2 cup olive oil, the vinegar, garlic, lemon slices, scallions, 1 1/2 tablespoons paprika, the cayenne, rosemary, thyme and 2 teaspoons salt in a large bowl. Set aside at room temperature, 1 hour.
Spread the remaining 3 sliced onions in a large disposable roasting pan. Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 tablespoon paprika and 1 teaspoon salt.
Combine the remaining 2 tablespoons olive oil and 1/2 tablespoon paprika in a small bowl. Rinse the fish and pat dry. Rub all over with the olive oil-paprika mixture. Stuff the cavity super full with the marinated onion-herb mixture, adding anything that doesn't fit to the disposable pan.
Brush the grill grates generously with vegetable oil. Sprinkle the fish on one side with 1/2 teaspoon salt; place salt-side down on the grill and cook until charred on the bottom, 4 to 5 minutes. Sprinkle with 1/2 teaspoon salt; gently flip and cook until the other side is charred, 4 to 5 more minutes. Transfer the fish to a baking sheet and let rest, uncovered, 10 minutes. Meanwhile, transfer the disposable pan with the onions to the grill. Cover and cook, stirring occasionally, until the onions begin to soften, 8 to 10 minutes.
Remove the pan with the onions and reduce the grill heat to medium (if using a charcoal grill, break up the coals to reduce the heat). Add the fish to the pan, belly-side down, making sure you don't spill the stuffing (use your hands to hold him together). Once he is settled, push more onions around him to prop him up. Add 3/4 cup water to the pan; place on the grill, cover and cook until the flesh is opaque, firm and slightly flaky, 20 to 25 minutes.
To serve, use a large spoon to pull the flesh from the bones-it will fall off easily. Serve with the grilled onion mixture.
Duff says to make sure you save the fish cheeks for your favorite friend at the table-they're sweet and tender.

GRILLED SPANISH-STYLE SNAPPER

Grilled Spanish-Style Snapper image

Make and share this Grilled Spanish-Style Snapper recipe from Food.com.

Provided by DanDrake

Categories Spanish

Time 32m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 (8 ounce) red snapper fillets
2 tablespoons olive oil
1 1/2 teaspoons cumin
1 1/2 teaspoons paprika
1 teaspoon coarse salt
1 teaspoon black pepper
1 teaspoon coriander
3 plum tomatoes, seeded and chopped
1 cup cilantro leaf, finely chopped
1/2 red onion, chopped
12 green olives, chopped
1 teaspoon red pepper, crushed flakes
1 lime, juice of

Steps:

Preheat grill pan to med-hi heat.
Drizzle fish with olive oil.
Combine spices in a small bowl.
Rub fish with spice mixture.
Cook fish 5 minutes skin side down first.
Turn fish and cook 5-6 minutes longer.
Combine salsa ingredients in a small bowl and allow it to marinate until ready to serve.
Serve with sangria.
Top fish with salsa.

Nutrition Facts : Calories 385.9, Fat 12.3, SaturatedFat 2, Cholesterol 106.4, Sodium 843.6, Carbohydrate 5.7, Fiber 1.8, Sugar 2.2, Protein 60.7

Tips:

Ensure fish freshness: Use the freshest snapper you can find for the best flavor and texture.

Proper seasoning: Don't be shy with the seasoning. The combination of paprika, garlic, oregano, and cumin adds a delicious depth of flavor to the fish.

Grilling technique: Grill the snapper over medium-high heat to get a nice sear on the outside while keeping the inside moist and flaky.

Rest the fish: After grilling, let the snapper rest for a few minutes before serving. This allows the juices to redistribute throughout the fish, resulting in a more flavorful and tender dish.

Make the salsa ahead of time: The tomato and green olive salsa can be made a day in advance, allowing the flavors to meld and develop.

Garnish for presentation: Before serving, garnish the dish with fresh herbs like parsley or cilantro for an extra pop of color and flavor.

Conclusion:

This Grilled Spanish-Style Snapper with Tomato and Green Olive Salsa is a delicious and flavorful dish that is perfect for a summer meal. The combination of grilled snapper, tangy salsa, and aromatic herbs creates a delightful culinary experience. Whether you're hosting a backyard barbecue or looking for a weeknight dinner option, this recipe is sure to impress your taste buds and leave you craving more.