Red Snapper Vera Cruz

This recipe serves:  4

2 shallots, chopped
2 cloves garlic, chopped
1 teaspoon fresh lime juice
1 pinch sea salt
1/2 cup white wine
1 teaspoon fresh oregano
freshly ground black pepper
4 red snapper fillets, about 4 to 6 ounces each
1 red bell pepper, seeded
1 yellow bell pepper, seeded
2 teaspoons olive oil
1 tomato, chopped
2 cloves garlic, minced
1 tablespoon fresh oregano, chopped
1/2 jalapeño chili pepper, seeded, roasted and chopped
2 tablespoons capers, drained
1/4 cup black olives, chopped
1/2 cup white wine
1/4 cup chicken stock or water
salt to taste
freshly ground black pepper
4 lime wedges, for garnish
fresh oregano sprigs, for garnish
1. Preheat the grill. In a bowl, combine the shallots, garlic, lime juice, sea salt, wine, oregano and pepper. Coat the snapper with the marinade and marinate in the refrigerator for 10 minutes.

2. While the fish is marinating, make the salsa. Grill the bell peppers and when charred evenly on all sides, cut them into julienne strips.

3. Heat the olive oil in a sauté pan over medium heat. Add the tomato, garlic and oregano and cook for 2 minutes. Add the peppers, chili pepper, capers, olives, wine and stock and simmer for 5 minutes over low heat. Season to taste and set aside until ready to use.

4. Grill the snapper fillets about 2 minutes on each side, depending upon thickness. Top with 2 tablespoons of the salsa. Garnish with a lime wedge and a sprig of fresh oregano.

Serving Size: 1 snapper filet with 2 tablespoons salsa

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