This is the kind of meal that captures everything we love about summer entertaining: fresh ingredients, simple preparation, and a bottle of wine shared around the table. Grilled red snapper is topped with a vibrant tomato, olive, and herb salad, finished with a splash of Avaline Sauvignon Blanc for added brightness and depth.
Light yet satisfying, it's a dish made for dinners with friends and easy evenings spent outdoors. The wine's crisp citrus notes and refreshing acidity pair beautifully with the fresh herbs, ripe tomatoes, and grilled fish, bringing the entire dish together.
Ingredients
For the Red Snapper
- 2 red snapper fillets
- Olive oil
- Salt and black pepper
For the Tomato Salad
- A few vines of ripe tomatoes, quartered
- 1 handful Italian parsley, finely chopped
- 1 cup Castelvetrano olives, roughly chopped
- 1 shallot, thinly sliced
- Juice of 1 lemon
- 1 tsp dried oregano
- 1 bunch basil, chiffonade
- 1 tsp za'atar
- 2 tsp salt, or to taste
- Freshly cracked black pepper
- 2–3 tbsp extra-virgin olive oil
- A generous glug of Avaline Sauvignon blanc
Instructions
- Preheat the grill for at least 30 minutes, until very hot.
- Add the quartered tomatoes to a large bowl and season with a pinch of salt.
- While the tomatoes are sitting, pat the red snapper dry and season both sides with salt and pepper. Drizzle with olive oil, making sure the skin is well coated. Finely chop the parsley, roughly chop the olives, thinly slice the shallot, chiffonade the basil, and gather the remaining salad ingredients.
- Add the parsley, olives, shallot, lemon juice, oregano, basil, za'atar, salt, pepper, olive oil, and Avaline wine to the tomatoes. Toss gently to combine and set aside.
- Place the red snapper on the grill skin-side down. Close the lid and cook for 6–8 minutes, or until the fish is opaque on top and flakes easily.
- Transfer the fish to a serving platter and spoon the tomato salad generously over the top.
- Serve immediately with a chilled glass of Avaline Sauvignon Blanc
