Grilled Red Snapper with Green Olive Tapenade and Red-Skinned Potatoes

Grilled Red Snapper with Green Olive Tapenade and Red-Skinned Potatoes
Servings:
4
Rating:
0
Ingredients: 
  • Freshly ground black pepper, to taste
  • Grated zest of one lemon
  • Juice of 1/2 lemon
  • Sea salt or kosher salt, and freshly ground black pepper, to taste
  • 1 clove garlic, finely chopped
  • 1 lb. small red-skinned potatoes, halved
  • 1 Tbsp. capers, drained
  • 1 Tbsp., plus 4 tsp. Pompeian Classic Mediterranean Olive Oil
  • 1 tsp. fresh marjoram leaves, finely chopped (or 1/2 tsp. dried)
  • 1/2 cup green olives, pitted and chopped
  • 1/2 cup Pompeian Extra Virgin Olive Oil
  • 2 tsp. marjoram leaves, finely chopped (or 1 tsp. dried)
  • 4 lemon wedges
  • 4 red snapper fillets (6 ounces each)
Preparation: 

1. To prepare tapenade, combine all ingredients in the bowl of food processor. Pulsate several times until mixture is finely chopped and blended. Transfer to a bowl.

2. Place potatoes in medium saucepan. Fill with cold water to cover by one inch. Add salt to taste. Bring to a boil, lower heat and simmer for 15-20 minutes, or until fork tender. Drain and transfer to a bowl. Toss potatoes with 2 Tbsp. of the tapenade and 1 Tbsp. of the Pompeian Classic Mediterranean Olive Oil. Add salt and pepper, to taste.

3. Preheat outdoor grill or broiler. Rub 1 tsp. of Pompeian Extra Virgin Olive Oil onto the fleshy side of each fillet. Season with salt and pepper. If grilling, grill each fillet 2-3 minutes on each side. If broiling, cover baking sheet with nonstick aluminum foil and arrange the fillets fleshy-side up. Broil 5-6 minutes or until the fish is cooked and lightly browned (thicker fillets may take longer). Squeeze juice of 1/2 lemon over the fillets and sprinkle with marjoram. Serve each fillet topped with a spoonful of tapenade, accompanied by the red-skinned potatoes and a lemon wedge.

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