Recipes & Pairings
Grilled Red Snapper with Caramelized Shallots and Lemon Sauce
Simply Grilled, Beautifully Elevated
Lightly charred red snapper is paired with sweet caramelized shallots and a bright lemon sauce, creating a dish that’s both clean and deeply flavorful. With Rioja, the wine’s freshness and subtle complexity enhance the fish’s natural character while balancing the richness of the shallots, resulting in a refined yet approachable pairing perfect for any occasion.
INGREDIENTS
• (1) 2-lb. red snapper (or any firm white fish); cleaned, scaled, and scored*
*to score, cut 2–3 diagonal slashes 1½ inches apart through the skin into the thickest part of flesh on both sides. This prevents the fish from curling and cooks more evenly.
• 2 large shallots, thinly sliced
• Cherry or grape tomatoes, sliced in half
• 2 garlic cloves, minced
• 5 lemons: Zest 1 lemon and set zest aside, slice 2 lemons into rounds, and juice the remaining 3.
• ½ cup dry white wine
• 3 tablespoons olive oil, plus more for oiling the grill grates
• Salt and pepper to taste
• 1 bunch parsley: ½ whole stems and leaves, ½ chopped
• 1 pad of butter to finish the sauce
Method
1. Temper the fish. Let fish sit out on counter, at room temperature, for 20 minutes, and then pat it dry with paper towels.
2. As the fish sits, caramelize the shallots. Bring a pan to low heat, and add 1 tablespoon of olive oil. Once glistening, add the shallots. Cook low and slow, adding a tablespoon of water to deglaze, stirring and evaporating. Repeat this process until shallots are brown, soft, and caramelized. This will take about 20 minutes or more. Set pan with shallots aside.
3. Oil and start the grill. Oil the grill grates with a brush, and then start the grill. Temperature should be between 375°F and 400°F.
4. Prep and season the fish. Rub the fish, inside and out, with 1 tablespoon of olive oil, and then salt and pepper. Place the parsley stems and leaves inside of the fish. Line the lemon rounds on the inside of the fish, on top of the parsley.
5. Grill the fish. Lay the fish on the grill, and cook for 5–8 minutes on each side. Fish should release from the grill easily, and the flesh should be white throughout. Set fish on a serving plate, and let it rest for 10 minutes.
6. Cook the sauce. Set the pan with the shallots over medium-high heat, and put the remaining tablespoon of oil into it. Once heated, add garlic, and then sauté until fragrant and browning lightly. Add white wine, and deglaze the pan, letting wine reduce by half. Add tomatoes and lemon juice, and stir into sauce. Let sauce reduce by half again. Turn off heat, and add the pad of butter, stirring as the butter melts. This should thicken slightly and add a nice, silky look to the sauce. Add salt and pepper to taste. Pour sauce over fish.
7. Garnish with chopped parsley plus lemon zest, and enjoy!
