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    Home » Recipes » Main Dishes

    May 16, 2019

    Fried Snapper with Green Olive Vinaigrette

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    Jump to Recipe Print Recipe

    This fried snapper with capers and green olive vinaigrette recipe is a play on Yucatan flavors. Although the Yucatan in known for their pork dishes, this one shows the flavors of being a country surround by water.

    The fish is marinade in a cilantro pesto, then fried and topped with a briny spicy vinaigrette. This fish is so amazing you do not need any sides but you can add them if you must.

    Fried Fish with Chile Olive Vinaigrette

    Cooking Tips:

    Heat oil for 3 minutes. To test if oil is hot, sprinkle some flour in, if it sizzles it ready.

    Can you make ahead?

    Fridge: Cilantro Pesto and Vinaigrette: Both can be made a day or two in advance. Place in an airtight container in the fridge for 3 days max.

    Store cooled fish in the fridge in an airtight container for 7 days max.

    Reheating: Pop fish in a 350-degree oven for 10-15 minutes.

    Fried Fish with Chile Olive Vinaigrette

    latest Recipe Video:

    Substitution Options:

    Use the freshest fish available at the market.

    You can use regular dried oregano but Mexican oregano is superior.

    what to serve with Fried Snapper with Capers and Green Olive Vinaigrette?

    • Salsa Verde Rice
    • Coconut Mashed Sweet Potatoes
    • Coconut Rice
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    Meal Ideas:

    • Jerk Oxtails with Rice & Peas
    • Blackened Salmon Pasta
    • Lemon Ginger Garlic Salmon

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    Recipe:

    📖 Recipe

    Fried Fish with Chile Olive Vinaigrette

    Fried Snapper with Capers and Green Olive Vinaigrette

    The fish is marinade in a cilantro pesto, then fried and topped with a briny spicy vinaigrette. This fish is so amazing you do not need any sides but you can add them if you must.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins
    Course Appetizer, Main Course
    Cuisine Mexican
    Servings 6 persons
    Calories 1375 kcal

    Ingredients
      

    Snapper

    • ½ bunch cilantro plus more for garnish
    • 1 cup small capers drained
    • juice of 2 limes
    • 2 tablespoons extra virgin olive oil
    • 1 tablespoon dried Mexican oregano
    • 2 teaspoons kosher salt
    • 1 ½ teaspoons black pepper
    • ½ teaspoon cumin
    • ¼ teaspoon cinnamon
    • ¼ teaspoon all spice
    • ¼ teaspoon cloves
    • 6 snapper filets or fish of your choice

    Vinaigrette

    • ½ cup extra virgin olive oil
    • ¼ cup champagne vinegar
    • 2 garlic cloves smashed
    • ½ serrano top removed
    • 2 teaspoons Dijon mustard
    • ½ teaspoon kosher salt
    • ½ teaspoon black pepper
    • 12 green olives with pimiento sliced

    Fish Fry

    • ½ cup canola oil
    • 1 cup flour
    • 1 teaspoon kosher salt
    • 1 teaspoon black pepper

    Instructions
     

    • Marinate: Add cilantro, capers, lime juice, olive oil, oregano, salt, black pepper, cumin, cinnamon, all spice, cloves in a food processor and blitz for 1 minute. Place fish in a shallow container and pour marinade over and cover fish on both sides. Sit to the side for 15 minutes.
    • Vinaigrette: Add all ingredients in food processor except olives and blitz for 1 minute. Transfer to a bowl and stir in olives.
    • Heat a deep skillet with oil over medium-high heat, sprinkle some flour in oil, if it sizzles it ready. In a bowl add flour, salt and pepper and stir to combine. Take fish from container and dredge in flour and fry for 3-5 minutes until golden brown, pop in oven until you finish frying fish.
    • To serve place fish on plate and drizzle 1 tablespoon of vinaigrette over the fish, garnish with cilantro. Serve with a side salad or white rice.

    Nutrition

    Serving: 0gCalories: 1375kcalCarbohydrates: 21gProtein: 188gFat: 55gSaturated Fat: 7gPolyunsaturated Fat: 12gMonounsaturated Fat: 32gTrans Fat: 0.1gCholesterol: 333mgSodium: 2887mgPotassium: 3857mgFiber: 3gSugar: 1gVitamin A: 1076IUVitamin C: 22mgCalcium: 336mgIron: 4mg
    Keyword fried fish, seafood
    Cooked this recipe?Let me know how it was!
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    I am a "Food Networks Chopped Champion" from New Orleans, Louisiana, and I love cooking the best Southern Creole classics from scratch.

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