Hungry Hunter Recipes
Snapper Salsa Verde
In This Report
From the Kitchen
Ingredients
For the Fish
- 1 x whole snapper (gutted and cleaned)or an alternative firm, white fleshed fish.
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- Lemon wedges (for serving)
For the Salsa Verde
- 1/2 cup fresh parsley (finely chopped)
- 2 tablespoons capers (chopped)
- 1 small garlic clove (minced)
- 1 teaspoon Dijon mustard
- 1 tablespoon red wine vinegar or lemon juice
- 4 tablespoons extra virgin olive oil
- Salt and black pepper, to taste
Method
Prepare the Salsa Verde
- In a small bowl, mix the chopped parsley, capers, and minced garlic.
- Stir in the Dijon mustard, vinegar or lemon juice, and olive oil.
- Season with salt and black pepper to taste.
- Set aside and let the flavours meld while you cook the fish.
Cook the Fish
- Pat the fish dry with a paper towel and season both sides with salt and black pepper.
- Place the whole fish in a steamer and cook for 10 - 15 minutes.
- The fish is ready when the flesh gently flakes away from the fish.
Serve
- Place the cooked fish on a plate and spoon the salsa verde generously over the top.
- Serve with lemon wedges and enjoy with a side of roasted vegetables, salad, or crusty bread.
Shop Our Prints
The Adventure Continues
Hungry for more? There are plenty of recipes to work through the freezer with.
Watch this episode on YouTube →
Prefer to watch, rather than read these recipes?
Checkout the Hungry Hunter cooking series on YouTube:
Hungry Hunter cooking series →
Want more Twin Elements action from the field? Listen to the podcast or watch on YouTube.
