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Red Snapper with Blistered Cherry Tomatoes, Onions and Cilantro Gremolata

Try this awesome Red Snapper recipe from Chef Brian at GTs On The Bay! GTs sits overlooking Wolf Bay on Canal Road in the heart of Orange Beach.


  • 2 (6- to 8-oz) Red Snapper fillets with skin scored
  • 6 tablespoons extra-virgin olive oil
  • 1 teaspoon salt
  • ¾ teaspoon black pepper
  • 1 cup finely chopped fresh cilantro
  • 1½ tablespoons minced garlic
  • 1½ tablespoons finely grated fresh lime zest
  • 12 cherry tomatoes
  • ½ yellow onion julienne

Mix olive oil, salt, pepper, cilantro, garlic and lime zest in small bowl and set aside. This will be the gremolata mixture. Heat nonstick skillet with 1 tablespoon of olive oil. Salt and pepper snapper and place skin side down in skillet. Reduce heat to medium and cook till the skin gets nice and crispy. Flip and finish cooking filets till done. Remove fish from pan and cover with gremolata. Turn the same pan you cooked the fish in up to high heat. When pan is smoking hot add tomatoes and onions and give a quick sauté for about 1 minute. Remove from heat and spoon on top of fish. Garnish with fresh rough chopped cilantro and lime wedges. Enjoy!

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