Greek Snapper On The Grill Recipes

Steps:

• Place fish in large shallow dish. Cut zucchini lengthwise in half, then cut each piece crosswise in half. Arrange zucchini around fish. Pour dressing over fish and zucchini. Refrigerate 30 min. to marinate.
• Heat greased grill to medium-high heat. Drain fish and zucchini; discard marinade.
• Grill fish and zucchini 5 to 6 min. on each side or until fish flakes easily with fork and zucchini is crisp-tender. Serve over rice.

Steps:

• Rub fish fillets with oil; sprinkle evenly with Greek Seasoning. Top each fillet with 2 lemon slices.
• Place a piece of lightly greased heavy-duty aluminum foil over the grill cooking grate and arrange fillets on foil.
• Grill fillets, covered with the grill lid, over medium-high (350-400°F) 15 minutes or until fish flakes with a fork.
• Serve with tartar sauce.

Steps:

• Heat grill to medium high heat. Using a chef's knife make slits in each side of the fish. Place a few slices of lemon, and a few sprigs of the oregano in each of the cavities. Brush the fish with olive oil, and season with salt and pepper. Place the fish on the grill and grill until golden brown, about 6 minutes. Carefully turn the fish over and continue to grill for 6 to 8 minutes or until just cooked through. Remove and sprinkle fish with sea salt, chopped oregano and olive oil.
• For the relish: Combine the olives, feta and lemon juice in a bowl, add the olive oil and season with salt and pepper. Carefully fold the ingredients together.

Steps:

• 1. Saute onion and garlic in hot oil in a nonstick skillet over medium-high heat 2 minutes. Stir in tomatoes, broth, olives and oregano; simmer 5 minute.
• 2. Place fillets in a lightly greased baking dish. Spoon tomato mixture over fillets. Bake at 425F for 10-15 min or until fish flakes with a fork. Sprinkle with feta cheese and parsley. Garnish with additional sliced black olives, if you like.

Steps:

• Preheat oven to 350°.
• Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
• Add onion; sauté 7 minutes or until tender.
• Add chopped tomato and next 5 ingredients; reduce heat and simmer, uncovered, 15 minutes or until liquid evaporates, stirring occasionally.
• Set aside.
• Arrange fillets in a 13x9-inch baking dish coated with cooking spray.
• Sprinkle lemon juice and 1/2 teaspoon salt over fillets and top with onion mixture.
• Place potato wedges over onion mixture and drizzle with 1 tablespoon oil and 1/4 teaspoon salt.
• Top with tomato slices and bell pepper rings.
• Bake, uncovered, at 350° for 1 hour and 20 minutes or until potatoes are tender.
• Place 1 fillet and 6 potato wedges on each of 8 plates.
• Divide onion mixture evenly among each serving and top each serving with 1 tomato slice and 1 bell pepper ring.

Steps:

• Coat grill rack with nonstick cooking spray. Preheat grill.
• Stir together lemon juice, butter, 2 cloves garlic, and oregano; drizzle over fish and sprinkle with salt and pepper. Grill fish, covered, 4 to 6 minutes or until fish flakes with fork.
• Heat oil in large skillet over medium-high heat; add spinach and remaining 2 cloves garlic; saute 5 minutes or until wilted. Serve fish over spinach. Top with feta and pine nuts, if desired.

Steps:

• Saute onion, pepper, and garlic in hot oil. Add tomatoes; simmer 15 minutes.
• Brush a shallow baking dish with olive oil and place fish in dish. Pour wine over top.
• Pour hot tomato mixture over fish.
• Dot with a little butter.
• Bake at 350F for 45 minutes to 1 hour.
• Combine parsley, basil and olives and sprinkle over fish.