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Ingredientes
- 4 x Snapper fillets - (6 ounce ea) Extra virgin olive oil for brushing Salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. Extra virgin olive oil
- 1 lrg Onion finely sliced
- 2 x Garlic cloves finely minced
- 1/4 c. Dry white wine
- 2 lrg Tomatoes minced
- 1/4 c. Green olives pitted, minced
- 2 Tbsp. Capers liquid removed
- 1 x Serrano pepper finely minced
- 1/2 tsp Sugar
- 1 x Bay leaf
Direcciones
- Preheat the grill.
- Brush the fish with extra virgin olive oil, season with salt and pepper and grill for 2 min on each side. Remove and cover.
- Heat 2 Tbsp. extra virgin olive oil in a non-corrosive saute/fry pan over medium-high heat, add in onions and garlic and cook till soft. Add in wine and reduce. Add in tomatoes, green olives, capers and pepper, sugar and bay leaf and bring to a boil and cook till thickened. Reduce heat, add in grilled fish and cook for 2 min.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 154g | |
| Recipe makes 4 servings | |
| Calories 121 | |
| Calories from Fat 74 | 61% |
| Total Fat 8.36g | 10% |
| Saturated Fat 1.17g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 264mg | 11% |
| Potassium 280mg | 8% |
| Total Carbs 9.13g | 2% |
| Dietary Fiber 2.3g | 8% |
| Sugars 4.38g | 3% |
| Protein 1.48g | 2% |
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