French · Dinner
Grilled Snapper with Olive Tapenade
Skin-on snapper fillet grilled over high heat until the skin crisps and the flesh turns opaque, topped with a Provençal black olive tapenade of olives, capers, garlic and parsley. Served with lemon wedges and a simple arugula salad, this is a light, briny French coastal main.
$8
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
392Calories
33.9gProtein
26.8gFat
4.4gCarbs
0.7gSugar
1.6gFiber
998mgSodium
99mgChol
4gSat Fat
620mgPotassium
75mgCalcium
1.8mgIron
3.2mcgVitamin B12
13mgVitamin C
gluten-free
low-carb
low-calorie
mediterranean
thirty-min-meals
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Pat the snapper fillet dry with paper towel, rub both sides with 1 tbsp olive oil, season with salt and black pepper, then pit and finely chop the olives, drain and chop the capers, mince the garlic, and chop the parsley.
2
Build
In a small bowl, mix the chopped olives, capers, minced garlic, 1 tbsp olive oil, lemon juice, lemon zest and parsley into a coarse tapenade.
3
Grill
Heat a grill pan to medium-high, lay the snapper skin-side down, and cook 4 to 5 minutes until the skin crisps and releases cleanly; flip and cook the flesh side 2 to 3 minutes until opaque and flakes easily with a fork.
4
Plate
Set the snapper on a plate, spoon the tapenade over the top, and serve with the arugula and lemon wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g skin-on snapper fillet
- 2 tbsp2 tbsp olive oil, for brushing
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 oz56g black olives
- 2 tsp2 tsp capers
- 1 clove1 clove garlic
- 2 tbsp2 tbsp olive oil, for the tapenade
- 2 tsp2 tsp lemon juice
- 1 tsp1 tsp lemon zest
- 2 tsp2 tsp parsley
- 2 handful40g arugula
- 22 lemon wedge, for serving
