You may also like
Categories:
yellow onion red onion scallion garlic thyme rosemary black pepper olive oil salt snappers olive oil tomatoes basil butter nuts salt
Viewed: 41 - Published at: a year agoIngredients
- 2 cups chopped yellow onion
- 1 cup chopped red onion
- 1/2 cup chopped scallion
- 2 tablespoons chopped garlic
- 3 tablespoons chopped thyme leaf
- 3 tablespoons chopped rosemary
- 1 tablespoon black pepper
- 1 cup olive oil
- Salt
- 4 whole snappers, cleaned, scaled and de-boned
- 2 tablespoons olive oil
- 1 pound oven-dried tomatoes
- 4 teaspoons chopped basil
- 1 cup butter
- 1 cup toasted pine nuts
- Salt and pepper
Method
- Mix marinade ingredients in a large bowl.
- Stuff the snapper cavity with the marinade ingredients.
- Tie snapper with kitchen string to keep the ingredients inside of fish.
- Marinate in the refrigerator for 4 hours.
- Preheat the grill.
- Preheat the oven to 450 degrees F.
- For sauce, heat up olive oil in pan.
- Cook tomatoes for 3 to 4 minutes.
- Add basil and butter and cook for 3 minutes.
- Add pine nuts and season with salt and pepper.
- Place the snapper on an oiled grill and cook until there are grill marks on both sides, about 2 minutes per side.
- Place on a sheet pan or in a baking dish and roast until the fish is cooked through, about 15 more minutes.
- Serve snapper with the sauce.
