Andalusian Snapper


This Discover Cooking with California Olive Oil recipe contest submission comes from 2013 Contest Finalist, Ken Hargreaves. Ken tells us, “This recipe reminds me of when I was stationed in Spain with the Navy. They put anchovies on everything and I think it’s great with fish. I make this recipe during summer quite a bit as it’s great to share with guests and easy to make. Enjoy !”

Serves 4

2 lbs Red Snapper Filets
1/4 cup We Olive Meyer Lemon Olive Oil
1/2 cup chopped Kalamata Olives
16 strips finely sliced roasted red pepper
4 scallions chopped
4 large garlic cloves minced
8 anchovy filets
1 lb fresh green beans cut in half
1/2 cup flat leaf parsley chopped
1 lemon zested and juiced
1/4 cup dry white wine
2 tbs We Olive Arbequina Extra Virgin Olive Oil
3/4 lb chorizo removed from casing and thinly sliced
6 small yukon gold potatoes thinly sliced
1 medium Spanish onion thinly sliced
2 tsp sweet paprika
salt and pepper to taste

Light the grill and get temperature to 350 degrees, tear off 4 sheets of aluminum foil about 1 1⁄2 feet long (two bottoms and two tops). Wet the center of two of the foil pieces with the meyer lemon olive oil. Place 1⁄2 the green beans on the two pieces of foil, douse with a little more olive oil and season them with salt and pepper. Place 1⁄2 the fish on each of the piles of green beans. On top of the fish, spread the garlic, roasted red peppers, anchovies, and chopped olives. Then spread the scallions and parsley on evenly on top. Drizzle the pile with more meyer lemon olive oil, douse with dry white wine, the lemon juice and spread out the lemon zest. Cover the fish and vegetables with the remaining pieces of aluminum foil and fold up the edges to seal them. Place in the 350 degree grill, cook for 8 minutes and then use oven mits to carefully turn the packets over. Cook another 8 minutes and perfecto!!

In a medium pan heated to medium heat, heat up two turns of the pan of the arbequina olive oil. Add the chorizo, cook about two minutes. Add the potatoes and onions over the chorizo in an even layer. Season the potatoes with salt, pepper and paprika. Firmly press the mixture down and then turn it over. Use a bacon press or something similar to firmly press the mixture down. Cook 10 – 12 minutes, turn the mixture again and add the parsley. Cook 3 – 4 minutes, then plate with the fish.

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