Snapper with Olive Topping

Snapper with Olive Topping.jpg

Makes 4 servings.

This main course fish dish is simple, easy and tasty.


  • 4 skinless snapper fillets, about 6 ounces each

  • Kosher salt

  • Freshly ground black pepper

  • 3 tablespoons extra-virgin olive oil

  • 3 tablespoons lime juice


  • 4 sundried tomato halves packed in oil, cut into thin strips

  • ¾ cup mixed pitted olives, cut into small pieces


  1. Preheat the broiler.

  2. Pat the fish dry with paper towels and season lightly with salt and pepper on both sides.

  3. Place the fish on a foil lined broiling pan and sprinkle with the oil and lime juice.

  4. Broil very close to the heat source for about 6 minutes, without turning, or until the inside is opaque.

  5. Keep the TOPPING warm in a small skillet and scatter over the fish.