Greek Snapper: Mediterranean Meets South
This Greek snapper recipe is easy, quick, healthy, and packed with flavor. The tangy olives, capers, and tomatoes perfectly enhance the tender, flaky white fish!
Greek Snapper: Mediterranean Meets the South
I love meals that mix it up, borrowing from the best of different cuisines around the world. In an upcoming episode of The Sporting Chef, this Greek snapper recipe stars alongside Sheet Pan Poblano and Corn Venison Fajitas. That’s right: Mediterranean meets the Southwest and the Deep South.
Go Mediterranean: Snapper and Other Seafoods Are Super Healthy
The Mediterranean diet has gained a lot of attention in recent years as a heart-healthy approach to eating. It features fruits, vegetables, and whole grains — dairy and poultry in moderation — and of course, fish.
Seafood is an excellent choice because of its many proven health benefits. Whether or not you go full Mediterranean, doctors and nutritionists around the world recommend that we eat a diet containing at least two servings of fish a week.
What’s so great about fish? First, seafood is an excellent source of low-calorie protein. Fish like snapper are also naturally low in fat and cholesterol.
Second, the fat that seafood does contain seafood is healthy: the fat in snapper, for example, is polyunsaturated fat rather than saturated fat. Snapper also contains some heart-healthy omega-3 fatty acids.
Third, seafood is nutrient rich. It’s a great source of vitamins and minerals. For example, three ounces of snapper contain about half the daily requirement of vitamin B12 and more than half the requirement of selenium! All for a little over 100 calories.
Many medical studies also associate a lower risk of diabetes and cancer with a Mediterranean-based diet containing at least 7 ounces of fish per week. With olive oil, olives, and garlic, this Greek snapper recipe definitely fits the bill.
Need I add, this flaky white fish is also delicious! So it’s no surprise that it’s a key part of the traditional Greek diet as well as a prize here in Alabama, where snapper season starts in late May.
Believe it or not, this Mediterranean recipe pairs beautifully with Southern American cuisine.
How to Make Greek Snapper – A 20-Minute Recipe!
Greek snapper is incredibly easy to make and is packed full of flavor. Consequently, I knew it was a must for my latest cookbook, Harvest, which was Amazon’s #1 Top New Release in its category.
The sauce of this Greek-inspired dish is an incredible union of flavors: tomatoes, kalamata olives, cloves of garlic, sweet onion, capers, white wine … is your mouth watering yet?
See recipe below. For extra color and nutrition, garnish with parsley.
I’m so happy to share these new and traditional recipes with you on my blog, in my cookbooks, and now on The Sporting Chef!
Seafood Recipes Like This One Are Easy to Prepare
Besides seafood’s health benefits, it is easy to prepare. Most seafood dishes are simple, quick, and can be prepared in less than 20 minutes.
Greek Snapper is incredibly easy to make and is packed full of flavor. If you don’t have snapper, no problem. You can substitute any white flaky fish. I hope this dish will become a staple in your home as it is in mine! Happy Cooking.
Find this recipe and others like it in Harvest! And be sure to watch me prepare this and other mouth-watering recipes on The Sporting Chef.
GREEK SNAPPER
Ingredients
- 2 -3 tablespoons olive oil
- 2 pounds fresh snapper (about 2 large fillets)
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ Vidalia onion , chopped
- ½ cup Kalamata olives (also spelled calamata)
- 3 tablespoons capers
- 1 tablespoon garlic , minced
- 1 tablespoon fresh rosemary , chopped
- 1 pint (1 can) canned tomatoes
- ½ cup dry white wine
Instructions
- Preheat oven to 200 degrees.
- Drizzle about a 2 tablespoon of olive oil in a large sauté pan over medium-high heat. Salt and pepper fillets. Place fillets in the pan when oil is shimmering. Cook for 5 minutes and then turn fillets over and cook for another 3-5 minutes or until fish flakes easily.
- Place snapper fillets gently into a cookie sheet (lined with baking paper if desired). Then place baking sheet into oven with door cracked to keep warm.
- Add remaining olive oil to pan. Sauté onions, olives, capers, garlic, and rosemary for about 5 minutes. Add tomatoes and wine to the medley and reduce for 5- 10 more minutes.
- Remove snapper from oven, place on platter, and spoon tomato mixture over the fish. Serve with a side salad and a crusty bread.
This dish was delicious, and the sauce was truly easy to make. I almost forgot the capers — glad I remembered them at the last minute. They add just the right flavor note along with the tomatoes, garlic, rosemary, and wine.
Thanks Jody!! This is one of the brightest, prettiest, healthiest dishes out there! Thanks for giving it a try!