Photo: Mike Kenneally
Snapper with Green Olive Tapenade
9 ingredients
Serves 4.
openrecipes
The grill rack must be as clean as possible to avoid the fish sticking to it. Give it an especially vigorous scrubbing with a grill brush before adding the fish. Lightly coating the fish with oil helps to discourage sticking, but don’t use so much oil that it drips and causes flare-ups.
Estimated Nutrition (whole recipe, rough)
500
Calories
57g
Protein
27g
Fat
10g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Snapper | 100g cooked | 128 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 garlic clove
- 1 cup pitted green olives
- 2 Tbs. capers, rinsed and drained
- 3 anchovy fillets in olive oil, drained
- Grated zest of 1 lemon
- 2 Tbs. olive oil, plus more for brushing
- 1/4 tsp. red pepper flakes
- 4 snapper fillets, each about 5 oz.
- Salt and freshly ground black pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes