Recipe of the Week: Grilled Red Snapper Mitchell

Serves 4

4 (6 to 7 ounce) red snapper fillets (any fresh Gulf Fish may be used)
2-1/2 to 3 tablespoons extra-virgin olive oil
Kosher or sea salt and coarsely ground black pepper
5 ripe tomatoes, peeled, seeded and cut into ¼-inch dice
1 clove garlic, very finely chopped
1/3 cup Kalamata olives, pitted and finely chopped
1 Tablespoon finely chopped fresh basil
1 lemon, thinly sliced, for serving
2 tablespoons finely chopped flat-leaf parsley, for serving

Brush both sides of each fillet generously with olive oil, using about 1 tablespoon of the oil and season to taste with salt and pepper.

Preheat outdoor grill to medium-high heat or an indoor broiler to high heat. (if using the broiler, and you have a separate oven, preheat the oven to 450 degrees. If your oven and broiler and combined, you can switch to 475 degrees immediately after the initial searing).

Carefully place the fillets on the hot grill and cook for about 15 seconds, then give a quarter-turn and cook for 15 seconds more, to mark in a criss-cross pattern. Transfer the fillets to the coolest part of the grill surface and continue cooking until the fish is done through, firm, and opaque at the center, 3 to 4 minutes per side depending on the thickness of the fillets. (If using the broiler, transfer the fish to the preheated oven for 5 to 7 minutes, or switch the broiler function to oven and cook until firm and opaque.)

Transfer the cooked fillets to a platter and cover with aluminum foil. Set aside briefly in a warm place while you quickly assemble the sauce.

Place a small skillet over high heat and add the remaining olive oil. When the oil is hot, add the garlic and cook for no more than 10 seconds. Quickly stir in the tomatoes and cook for 1 minute, then add ½ teaspoon salt and black pepper to taste. Stir together to blend, then add the olives and basil, remove from the heat and stir together until evenly blended. Spoon the fresh tomato mixture over the fillets and garnish the platter with lemon wheels and chopped parsley. Serve at once.