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Fried Snapper with Capers and Green Olive Vinaigrette

Fried Snapper with Capers and Green Olive Vinaigrette- This 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.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer, Main Course
Cuisine: Mexican
Keyword: fried fish
Servings: 6

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. 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.

Notes

Use the freshest fish available at the market.