Monday, June 4, 2018

Snapper Veracruz & Grilled Tuna

It was time for fish and while freezer diving, I found a piece of tuna for Cindy and a package of snapper for the rest of us, both from our trip to the Florida panhandle last winter.

For the snapper, I used the following Bobby Flay recipe for Snapper Veracruz and followed it as written except we only had three pieces of fish and I cooked the sauce to nearly done before grilling the fish.

SnappeVeracruz Ala Bobby Flay

4 snapper fillets, 6 ounces each (I used 3)
2 tablespoons olive oil
Salt and freshly ground pepper
2 tablespoons olive oil
1 large onion, finely sliced
2 cloves garlic, finely chopped
1/4 cup dry white wine
2 large tomatoes, chopped
1/4 cup green olives, pitted and chopped
2 tablespoons capers, drained
1 serrano pepper, finely chopped
1/2 teaspoon sugar (I omitted)
1 bay leaf

1. Brush the fish with olive oil, season with salt and pepper and grill for 2 minutes on each side. Remove and cover.
2. Heat olive oil in a non-corrosive saute pan over medium-high heat, add onions and garlic and cook until soft. Add wine and reduce. Add tomatoes, green olives, capers and pepper, sugar and bay leaf and bring to a boil and cook until thickened. Reduce heat, add grilled fish and cook for 2 minutes. (With the liquid in the tomatoes, my sauce would not thicken).

I wasn’t sure about grilling snapper so I left the skin on and grilled the meat side first then flipped to the skin side and it held together very well.  To get the fish done enough, I cooked it a little longer on the grill and then to a 130F internal temp in the sauce.

For Cindy's tuna, I cranked the grill to high, seasoned the fish with lemon pepper, salt, and olive oil and cooked 1½ minutes on each side.

Cindy said it was cooked just right for her.

We sided the fish with a salad and this is my plate with homemade feta salad dressing.

I thought mine was delicious and would definitely make it again and Bev and Pat had their usual “too fishy” reaction – I really just need to give up on them and fish.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.


6/3/18 Meal Date


  1. That sure looks like wonderful meal thanks for the recipe.

  2. very nice and good post i like it.

  3. Larry, For us 'too fishy' would be something like mackerel...never tuna or snapper. Laurie would love the snapper offering and I'm with Cindy and the tuna steak. Take Care, Big Daddy Dave

  4. Save all the fish for yourself! I think it looks and sounds wonderful.

  5. What a great Summer meal. I too am pretty picky, claiming that "too fishy" thing more times than not.

  6. Oh, I love snapper but haven't seen it around here in ages. Love tuna too, and have it now and then. Your food all looks good to me!

  7. Sounds like a recipe I would love - and snapper is one of my favorites. Thanks for sharing!


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