Whole Grilled Snapper

Mediterranean Style

SERVES: 4

The multi-use, versatility-VIP preparation known as Ajvar is a serious time saver in this recipe. By marinating and grilling the snapper in Ajvar, we have cut down 13 ingredients to one and saved about an hour of time. More time for you to enjoy the outdoors, friends, and family!

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INGREDIENTS

- Four 1 ½ Lb. whole snappers (or two 3 Lb. whole snappers), gutted and scaled
- 1 Jar Wildfare Fire-Roasted Red Pepper Ajvar, reserving 4 Tbsp. to pour over the snappers after they come off the grill
- 1 Lemon, cut into rounds
- Salt and pepper to taste

Fresh Garnish (if desired)

- 1 red bell pepper, ½” dice
- 1 Serrano chile, charred on the grill and finely diced
- 1 Cup cherry tomatoes, cut in half
- 2 Scallions, cut on a bias (both white and green)
- ½ Jar Wildfare Olives Stuffed with Lemon, cut in half
- 1 Tbsp capers, drained
- 3 Tbsp Wildfare Balsamic Vinegar
- ¼ Cup Wildfare Extra Virgin Olive Oil

PREPARATION

1	Preheat a charcoal grill for direct medium-high heat and indirect grilling.
2	Salt and pepper the fish, inside and out. In a shallow dish, marinate the fish in the Ajvar for 30 minutes to 1 hour.
3	If you wish to serve a Fresh Garnish on top of or to the side of your snapper, prepare it during the marination time. Combine all the Fresh Garnish ingredients in a bowl, except for the charred serrano chile. That will need to go on the grill until completely charred (this should only take a few minutes), after which it can be skinned, seeded, minced, and added to the Fresh Garnish.
4	Remove the snapper from the marinade and place the lemon rounds in the cavities. Grill the fish over direct heat for 5 to 7 minutes until the first side is slightly charred. Carefully flip the fish over while moving it to the opposite side of the coals (indirect heat). Cover the grill and continue cooking until the fish is just cooked through, 10 to 15 minutes depending upon the size of the fish. Place fish on a platter and pour reserved Ajvar over it. Serve with Fresh Garnish on top or to the side.