Lemon Red Snapper
Grilled Red Snapper with Lemon Olive Oil Recipe
-1 lb. small red-skinned potatoes, halved
-5 Tbsp Sonoma Farm Infused Lemon Extra Virgin Olive Oil
-4 red snapper fillets (6 ounces each)
-2 tsp. finely chopped marjoram leaves (or 1 tsp. dried)
-Sea salt or kosher salt, and freshly ground black pepper, to taste
Place potatoes in medium saucepan. Fill with cold water to cover by one inch.
Add salt to taste. Bring to a boil, lower heat and simmer for 15-20 minutes, or until fork tender.
Drain and transfer to a bowl. Toss potatoes with and 1 Tbsp. of the lemon infused olive oil.
Add salt and pepper, to taste.
Preheat outdoor grill or broiler. Rub 1 tsp. of lemon infused olive oil onto the fleshy side of each fillet.
Season with salt and pepper.
If grilling, grill each fillet 2-3 minutes on each side.
If broiling, cover baking sheet with nonstick aluminum foil and arrange the fillets fleshy-side up.
Broil 5-6 minutes or until the fish is cooked and lightly browned (thicker fillets may take longer).
Pour remaining olive oil over the fillets and sprinkle with marjoram.
Serve each fillet accompanied by the red-skinned potatoes