Grilled Snapper Verde

Grilled Snapper Verde
No Mess, No Fuss, Just Fantastic Fish!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 40 minutes

Ingredients
4 Snapper filets
4 cups assorted tomatoes, halved
2 bags frozen spinach
2 shallots, sliced thin
2 garlic cloves, minced
1 cup green onions, sliced
3/4 stick butter
juice of half a lemon
1/4 cup olive oil + drizzle
1 tsp onion powder
1 tsp  garlic powder
salt
pepper

Cooking Tools

Foil 

Medium skillet 

Directions
Preheat outdoor grill to medium high heat. On medium heat, add, olive oil to coat pan.  Saute frozen spinach, add onion powder, garlic powder, salt& pepper. Cook until all liquid evaporates and set aside to cool. Make Salsa Verde and set aside. Make foil boats to hold your ingredients. Melt, butter, oil and lemon juice in microwave. Layer of bottom of boat with the sauteed spinach.  Top spinach with the Snapper filet and add tomatoes, shallots, garlic, green onions around the fish. Pour evenly on each filet the butter mixture.  Salt and pepper fish and add lemon slices. Place boats on grill and close lid and cook for 20-25 minutes (depending on thickness of fish). Top fish with some Salsa Verde and cook for additional few minutes to heat through.
Serves 4 

Salsa Verde
Ingredients
1 cup parsley leaves
1 cup cilantro leaves
1/2 cup olive oil
2 cloves garlic, minced
1 tbsp fresh lemon or lime juice
2 tbsp capers
1 shallot, diced
2 tbsp green onion, chopped
1 tsp dijon mustard
1-2 anchovie fillet
red pepper flakes (optional)
pinch of pepper


Cooking Tools
Food processor

Directions
Place all ingredients in the food processor and pulse until finely minced and blended, you can adjust the olive oil for a loose or thick consistency.  Serve on grilled steaks, chicken or fish.
Cook's note:  No need for salt, you get enough salt from the anchovies and capers.
Yields 1 cup