Get ready for the best meal of the grilling season. Hands-down. The best. My aunt Bess had about 16 people over for dinner the other night and threw together a magnificent meal. I asked her for the recipe because I knew that all of you would want the recipe too! It was delicious! If you can't find fresh snapper, then use any other firm white fish. Escolar might be a nice (and more budget-friendly) choice if you would prefer the same taste without shelling out extra bucks! This girl has to start saving for a wedding!
(Guest Chef: Aunt Bess)
Yield: 4 Servings
4 Red Snapper Fillets
2 Cloves Garlic, finely minced
1 C. Calamata Olives, pitted, drained & chopped
1 C. Roasted Red Peppers, chopped
1/4 C. Raisins
1/8 C. Orange Juice
Almonds, toasted & sliced
Olive Oil (for drizzling)
Salt and Pepper (to taste)
1 Bulb Fennel, thinly sliced
1 Small Red Onion, thinly sliced
2 Carrots, slice to thin julienne
Get the grill going to a fairly high temperature. Be sure to scrape and spray with olive oil first! Sprinkle snapper lightly with kosher salt and freshly cracked pepper; set back in the fridge. In a saute pan with a bit of olive oil, saute the garlic for about 1 minute. Then, add the olives, red peppers, raisins, and orange juice; simmer on low until liquid evaporates. Keep warm on lowest heat.
For the fennel bed: In a separate saute pan, heat a little olive oil and add the fennel, red onion, and carrot. Salt and pepper to taste. Cook until soft. Keep warm on low. Meanwhile, drizzle olive oil on snapper and grill (about 3 minutes per side - depending on thickness of fish). To plate, make a little bed of fennel/onion/carrot, place snapper on top and then garnish with the calamata olive/raisin mixture on top. Sprinkle with toasted almonds. We served this dish with a simple green salad lightly dressed in a lemon vinaigrette, asparagus spears, and couscous with basil and pine nuts.