Whole Grilled Snapper with Tomatoes, Pine Nuts, and

Name: Whole Grilled Snapper with Tomatoes, Pine Nuts, and Brown Butter Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chopped yellow onion; 1 cup chopped red onion; 1/2 cup chopped scallion; 2 tablespoons chopped garlic; 3 tablespoons chopped thyme leaf; 3 tablespoons chopped rosemary; 1 tablespoon black pepper; 1 cup olive oil; Salt; 4 whole snappers, cleaned, scaled and de-boned; 2 tablespoons olive oil; 1 pound oven-dried tomatoes; 4 teaspoons chopped basil; 1 cup butter; 1 cup toasted pine nuts; Salt and pepper

Servings: persons

2 cups chopped yellow onion
1 cup chopped red onion
1/2 cup chopped scallion
2 tablespoons chopped garlic
3 tablespoons chopped thyme leaf
3 tablespoons chopped rosemary
1 tablespoon black pepper
1 cup olive oil
Salt
4 whole snappers, cleaned, scaled and de-boned
2 tablespoons olive oil
1 pound oven-dried tomatoes
4 teaspoons chopped basil
1 cup butter
1 cup toasted pine nuts
Salt and pepper

1
Mix marinade ingredients in a large bowl.
2
Stuff the snapper cavity with the marinade ingredients.
3
Tie snapper with kitchen string to keep the ingredients inside of fish.
4
Marinate in the refrigerator for 4 hours.
5
Preheat the grill.
6
Preheat the oven to 450 degrees F.
7
For sauce, heat up olive oil in pan.
8
Cook tomatoes for 3 to 4 minutes.
9
Add basil and butter and cook for 3 minutes.
10
Add pine nuts and season with salt and pepper.
11
Place the snapper on an oiled grill and cook until there are grill marks on both sides, about 2 minutes per side.
12
Place on a sheet pan or in a baking dish and roast until the fish is cooked through, about 15 more minutes.
13
Serve snapper with the sauce.

1539

kcal

Calories

155

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups chopped yellow onion, 1 cup chopped red onion, 1/2 cup chopped scallion, 2 tablespoons chopped garlic, and more.

Yes, Whole Grilled Snapper with Tomatoes, Pine Nuts, and Brown Butter Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Whole Grilled Snapper with Tomatoes, Pine Nuts, and Brown Butter Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions