Thank you to our friends at Second City Prime Steak and Seafood for the snapper that inspired this recipe.
Check out our blog on Cooking Seafood on the EGG.
Ingredients
- 2 snapper filets
- 1½ tbsp paprika
- 1 tbsp white vinegar
- ¾ tsp dried oregano
- 1 garlic clove, minced
- ¼ tsp cumin
- Juice of 2 limes
- Splash of olive oil
Vera Cruz Salsa Ingredients
- 1 red bell pepper
- 5 mini sweet peppers
- 2 serrano chilies
- 5 plum tomatoes
- Olive oil for brushing the veggies
- Coarsely ground salt and pepper
- 1 cup pitted Manzanilla olives, chopped
- ¼ cup fresh chopped cilantro
- 1 tbsp capers, drained
- 1 tsp fresh thyme leaves
- 1 tsp Mexican oregano
- 2 tbsp red wine vinegar
- ¼ cup extra virgin olive oil
- Juice of 1 lime
Instructions
One day before the cook, combine all the seasoning paste ingredients in a small bowl until well blended and smooth. Refrigerate until ready to cook.
Set the EGG for direct cooking without the convEGGtor at 400°F/204°C with a cast iron grate.
Rub each side of the filet generously with the seasoning paste. Grill the fish directly on the cooking grid until the paste is nicely charred – 5-7 minutes on each side until the internal temperature reaches a minimum of 145°F (63°C). Transfer the fish to a platter, spoon salsa on top and garnish with fresh herbs.