"I like to grill thick fillets of snapper cut from the back, as opposed to the belly. Adjust the grilling time if your fillets are thinner or thicker, or if you like your fish well-cooked instead of medium-rare, as we prefer it. The topping is made with an array of pitted olives that I get at my supermarket—kalamata, green, oil-cured black, spicy green—the more the better." --Jacques Pépin
Recipe: Grilled Snapper with Olive Topping
- 1 cup mixed pitted olives, coarsely cut into 1/4-inch pieces
- 1 small tomato, halved, seeded, and cut into 1/2-inch pieces (1/2 cup)
- 1 yellow (or red) bell pepper (about 8 ounces), cored, seeded, and cut into 1/2 inch dice (1 1/2 cups)
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh parsley
- 4 skinless snapper (or striped bass) fillets (about 6 ounces each)
- 1 tablespoon olive oil
- 3/4 teaspoon salt
- Preheat the oven to 145 degrees for warming the plates and resting the grilled fish, which always seems to improve its texture. (The fish can be cooked up to 20 minutes ahead and kept warm in the oven.)
- Heat a grill to high.
- For the Topping
- Mix all the ingredients together. Set aside.
- Pat the fish dry with paper towels and rub on both sides with the oil. Sprinkle with the salt.
- Place the fish on the hot grill and cook for about 3 minutes on each side for medium-rare, or longer if you like your fish well cooked. Transfer the fish to a platter and let rest in the oven for up to 20 minutes, until ready to serve.
- Serve on warm plates, sprinkled with the olive topping.
Recipe from Heart & Soul in the Kitchen by Jacques Pépin. Copyright © 2015 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.