Grilled Caribbean Snapper with Vera Cruz Salsa

Thank you to our friends at Second City Prime Steak and Seafood for the snapper that inspired this recipe.


  • 2 Second City 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


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.

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

Vera Cruz Salsa Instructions

For the salsa, brush the peppers, chilies and tomatoes with olive oil; season with salt and pepper. Grill until slightly charred on all sides, about 2 minutes per side. Remove to a bowl, cover with plastic wrap and let steam for 10 minutes or so. Remove the skins and seeds and dice. Combine the diced peppers, tomatoes, chilies and all other ingredients in a bowl and let mixture sit at room temperature for 30 minutes allowing the flavors to meld.

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