Adrian GR

1 Photos
Recipe of Snapper in Salsa Meuniere

Adrian GR

Select File

Validate Cancel
Recipe of Snapper in Salsa Meuniere

Snapper in Salsa Meuniere

Super List
Upload a picture
To print
Grilled snapper (charcoal), served with rosemary potatoes rosemary.
Learn more about Adrian GR


2 portions
  • 1 kilo fish, (2 pieces of half kg)
  • 4 potatoes, medium without peeling
  • 1 red pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 2 zucchini, medium
  • pitted black olives
  • parsley, (chopped)
  • 200 grams butter
  • 1 lemon, (the juice)
  • lemons, various
  • black pepper
  • salt
  • pilgrims
  • oils


Choose a fresh fish, let it dry and clean it well. With a mixture of salt and pepper (1 and 3) and lemon juice, season it to your liking.
Clean your grill thoroughly, moisten with oil so that when cooking the fish it does not stick.
While heating your charcoal, cut the unpeeled potatoes into about 1 cm slices.
Cut the peppers into slices too, the red and green ones a little wider than the yellow one. (between 0.7 and 1.3 cm). Cut the courgettes into small pieces in the shape of dice
Heat the oven to 180º. Place the sliced ​​potatoes on a tray with a little oil so they do not stick, add salt and rosemary on top. (5 to 7 twigs per piece).
In another tray place the pieces of zucchini with the rings of peppers, previously with oil and a little water. 1 teaspoon salt.
When the center of the potatoes is soft, remove them from the oven, and fry them with 100 g of butter melted by the faces that do not have skin.
Now that it goes through butter, your potatoes can cook your fish on the grill, since it cooks fast. Approximately 15-20 min.
Spread oil on the fish and place it on the grill, watch and flip this often so it does not stick. Once you can insert a fork without resistance, you can assume that your fish is cooked.
Prepare the meuniere sauce with 100 g of butter, lemon juice, chopped parsley, salt and pepper to taste. And once the fish is served, cover it with this.
The peppers and pieces of zucchini, serve as accompaniment to the dish. Add black olives to decorate.


Place the whole fish in an oval dish. 4-5 slices of potatoes and 4 of pepper with pieces of zucchini. 7 Olives


Marine your fish about 30 minutes before cooking. During cooking on the grill, you can bathe the fish with a little lemon juice or olive oil. This prevents it from drying too much.

Did you cook this recipe?

Print recipe for:

Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
At the moment this recipe doesn't have the Nutritional Information data.
Do you want to know what other nutrients this recipe has?
Provided by USDA
Rate this tip
Ratings (0)
Be the first to give a rating

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.