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Ingredients

Salsa:

• 2 red bell peppers
• 8 plum tomatoes, halved
• 2 serrano chiles
• Canola oil, for brushing
• Kosher salt and freshly ground black pepper
• 1 cup pitted Manzanilla olives, chopped
• 1/4 cup chopped fresh cilantro
• 2 tablespoons capers, drained
• 2 teaspoons fresh thyme leaves, finely chopped
• 1 teaspoon dried Mexican oregano3 tablespoons aged sherry vinegar
• 1/4 cup extra-virgin olive oil

Snapper:

• 2 tablespoons achiote seeds
• 1 tablespoon coriander seeds1 tablespoon dried Mexican oregano
• 1 tablespoon paprika
• 1 1/2 teaspoons kosher salt1/2 teaspoon freshly ground black pepper
• Juice of 2 limes
• 2 cloves garlic, chopped
• 1/4 cup canola or other vegetable oil
• Four 1 1/2-pound whole pink Thai snappers, gutted and scaled
• Fresh cilantro leaves, for garnish
• Fresh thyme sprigs, for garnish

Description

Food Network Invites You To Try This Whole Snapper With Grilled Vera Cruz Salsa Recipe From Bobby Flay.

Food Network