Mediterranean Roasted Red Snapper

Mediterranean Roasted Red Snapper

YIELD: 24 servings

For the vinaigrette:
6 cups balsamic vinegar
1/3 cup Italian seasoning
1/3 cup lemon peel
1 ½ tsp. garlic, minced
1 Tbsp. sea salt, fine grated
1 Tbsp. ground black pepper
6 cups roasted garlic olive oil

For the fish:
24 red snapper fillets, skinned (4 oz.)
¼ cup lemon pepper seasoning salt
24 ciabatta breads, (

Register to view the full article

Please register to access this content.

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.