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.

Check out the recipes below so you can choose the best recipe for yourself!

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.