Kent’s Picks: Pink Snapper and Triggerfish


Kent (Locals Staff) had great success with this recipe using Pink Snapper (Red Porgy) and Triggerfish.


4 snapper fillets, 6 ounces each 2 tablespoons olive oil
Salt and freshly ground pepper
2 tablespoons olive oil
1 large onion, finely sliced
2 cloves garlic, finely chopped
1/4 cup dry white wine
2 large tomatoes, chopped
1/4 cup green olives, pitted and chopped
2 tablespoons capers, drained
1 serrano pepper, finely chopped
1/2 teaspoon sugar
1 bay leaf


Brush the fish with olive oil, season with salt and pepper and grill for 2
minutes on each side. Remove and cover.

Heat olive oil in a non-corrosive saute pan over medium-high heat, add
onions and garlic and cook until soft. Add wine and reduce. Add tomatoes,
green olives, capers and pepper, sugar and bay leaf and bring to a boil and
cook until thickened. Reduce heat, add grilled fish and cook for 2 minutes

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