Red Snapper With Yellow Tomatoes and Garlic
Part 3: Red Snapper
4 portions of red snapper
6 ounces yellow tomato sauce per portion
Extra virgin olive oil
Larger filets of red snapper work better so have your fishmonger cut you six 7-ounce portions (and save the extras). Put the yellow tomato sauce in a small metal baking dish and place it on the edge of your grill, slowly simmering. Season fish with salt and pepper and lightly shine with a bit of vegetable oil. Carefully wiping off any excess oil so it will not flame up the grill, place snapper on the grill skin side down. Let cook until skin has lovely grill marks, being careful to not let fish go too long and burn the skin or force flip the fish too soon and rip the skin. Gently prying the edge with a spatula, the fish will lift easily when it’s ready. Lift snapper off the grill and place flesh side down in the sauce. Fish should not be submerged. Skin should remain just above the sauce to retain some crispiness, and not let carbon from the grill discolor the sauce. Let simmer for 4 to 6 minutes or until a toothpick slides through with little resistance. Spoon tomato chunks and broth into a bowl, place fish on the chunks/broth. Top with garlic chips, chunky sea salt to taste (I use Maldon), and a generous blessing of fruity, full-bodied olive oil.
Image Credit: Valerie Fischel for YouBeauty