Chef Eric Gephart of Kamado Joe joins the ATBBQ crew once again, this time to impress us all with his flavor packed take on Snapper Veracruz.
2 tbsp Saica Sicilian Extra Virgin Olive Oil
- 1/2 white onion diced
- 3 cloves garlic minced
- 1 tbsp capers
- 1 tbsp caper juice
1 cup Ciao canned San Marzano tomatoes, diced
- 1/3 cup pitted sliced green olives
- 2 tsp chopped fresh oregano
- 2 red snapper fillets
1/4 tsp Noble Saltworks Cherry Smoked Flaked Finishing Salt
1/2 cup Holmes Made Marty’s Chile Verde
- OPTIONAL: 1/2 cup water for consistency
Stabilize your Kamado Joe at 450°F for a direct cook.
- Set the grill grates on the divide and conquer system at the lowest setting.
Put a Lodge 12" Cast Iron Skillet on the grill grate and bring to temperature.
Add Saica Sicilian Extra Virgin Olive Oil and diced onions and cook. Stir until onions begin to turn translucent, 2 to 3 minutes.
Cook and stir in garlic until fragrant, about 30 seconds. Add olives and capers. Let bloom. Once dry, add Ciao canned San Marzano tomatoes and Holmes Made Marty’s Chile Verde. Cook and stir until tomatoes begin to collapse, about 3 minutes. Remove from heat; stir in oregano.
Season snapper filet with Noble Saltworks Cherry Smoked Flaked Finishing Salt. Slightly oil grill grates, place fish presentation side down directly over the flame. Cook for two minutes. Finish the fish by flipping into cast iron pan with Veracruz sauce. Continue to cook for another two minutes (if sauce gets too tight due to reduction, add water or clam stock).
- Carefully remove cast iron from grill. Place white rice on plate. With a slotted spatula, place fish onto rice. Drizzle remaining sauce onto fish or keep in pan to sop up with bread.
You might also enjoy: Grilled Lobster Tails
- Serving Size
- 12.73 oz
- per serving
- 19 grams
- 48 grams
- 24 grams
- 1882 milligrams