We visited Portugal a few times. It wasn’t just history that soaked us. The simplicity of their food bowled us over. And yummm…so so flavorful. Especially the grilled fish.
I have been trying various grilled fish recipes lately. This is one of them. (The image is not the ideal, but that’s all I could get before it was devoured. I realised real time food blogging with a home full of hungry men isn’t quite ideal.
Grilled fish with aoili
Crispy snapper paired with garlic Caper Aioli.
Crispy Snapper with Garlic Caper Aioli
- Category: Main Course
- Cuisine: American
Ingredients
Scale
Aioli
- 1/3 cup Mayonnaise
- 1 clove garlic, finely minced
- 1 tsp grated lemon zest
- 1 tbsp capers,drained and coarsely chopped
Make the aioli
- Combine all the ingredients in a small bowl, lightly mashing the capers. Transfer to a mason jar, close the lid and refrigerate until ready to serve.
Snapper
- 1/4 cup yellow cornmeal
- 2 tbsp flaxsead meal
- 1 tsp lemon pepper
- 1 1/4 lbs yellowtail snapper fillets
- 1/4 cup vegetable oil
- 1 tbsp butter
To Cook
- Rinse and pat dry the fish with paper towel. Marinade with salt and pepper for 10 minutes.
- Coat both sides with the cornmeal and flaxseed mixture.
- In a large non stick pan, heat oil.
- When the oil is warm, gently add butter over high medium heat
- Add fillets
- Cook 3–4 minutes per side until golden brown.
- Serve hot with aioli and spinach greens/avocados/salad of your choice.