Whole Roasted Snapper with Aromatic Vinaigrette - Wines of Sicily
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Recipes & Pairings

With their crisp acidity and fresh fruit flavors, Sicily’s wines are versatile when it comes to food pairing. In general, white wines are better with lighter-bodied foods and fresh cheeses, while reds pair naturally with richer dishes. That said, white wine lovers can rely on Grillo to complement the entire meal, from pasta to grilled white meats and goat cheese. And the go-to for red-wine lovers is Nero d’Avola, which matches with everything from antipasti to grilled meats.

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  • Whole Roasted Snapper with Aromatic Vinaigrette

Whole Roasted Snapper with Aromatic Vinaigrette

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Bring the flavors of the Mediterranean to your dinner table with this whole roast snapper, seasoned with an aromatic vinaigrette. A glass of Grillo from Sicilia DOC is the perfect foil for this dramatic dish.

Ingredients:

Snapper

  • 1 Whole 2 pound red snapper, cleaned
  • 1 Lemon
  • 1 Clove garlic, minced
  • 1/4 Cup minced parsley or other herbs
  • 1/2 Teaspoon red pepper flakes
  • 2 Tablespoons Extra Virgin Olive Oil
  • Salt and ground pepper

Vinaigrette

  • 1/2 Cup Extra Virgin Olive Oil
  • 1/2 Cup Italian Red Wine Vinegar
  • 1 Teaspoon minced majoram or oregano
  • 1 Teaspoon minced thyme
  • Salt and ground pepper

Directions:

Preheat the oven to 425 degrees.

To make the vinaigrette, place all the ingredients in a blender and emulsify. Set aside.

Mix the minced garlic, parsley, red pepper flakes, and oil in a small bowl and set aside. Slice the lemon into thin rounds and place inside the body cavity of the fish, along with a few parsley sprigs. Using a sharp knife, make three diagonal slashes into the body of the fish, about 1/2 inch deep. Spoon the parsley mix into the slashes, and place the fish in the oven. Roast for 20 to 25 minutes, and remove from the oven. Let rest 10-15 minutes, and then serve with the vinaigrette. Makes 2 servings.