Jul 14 2026
Restaurants›Market at EDITION›Florida Red Snapper Recipe

Florida Red Snapper Recipe

Inspired by Market at EDITION
Time1h 30m
Serves4

vesuvian tomato puttanesca, roasted eggplant caviar

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Ingredients

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Florida Red Snapper

Vesuvian Tomato Puttanesca

Roasted Eggplant Caviar

Method

Florida Red Snapper

  1. 1

    Prepare the Marinade

    In a bowl, combine the olive oil, minced garlic, lemon juice, salt, and black pepper. Mix well.

  2. 2

    Marinate the Fish

    Place the Florida Red Snapper fillets in a shallow dish, pour the marinade over the fish, and let it marinate for at least 30 minutes in the refrigerator.

  3. 3

    Cook the Fish

    Preheat the grill or a skillet over medium-high heat. Grill the marinated fillets for about 4-5 minutes on each side or until cooked through and flaky.

Vesuvian Tomato Puttanesca

  1. 4

    Sauté the Aromatics

    In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced garlic and chopped anchovies, cooking until the garlic is fragrant and the anchovies have dissolved.

  2. 5

    Add Tomatoes and Simmer

    Pour in the canned whole tomatoes, crushing them with a spoon. Add the kalamata olives, capers, and red pepper flakes. Simmer on low for about 20 minutes until thickened.

  3. 6

    Finish with Fresh Basil

    Stir in the chopped fresh basil just before serving, and adjust seasoning with salt and pepper to taste.

Roasted Eggplant Caviar

  1. 7

    Roast the Eggplants

    Preheat the oven to 400°F (200°C). Place the halved eggplants on a baking sheet, brush with olive oil, and sprinkle with salt. Roast for about 30-35 minutes until soft.

  2. 8

    Blend the Caviar

    Once the eggplants are cool, scoop out the flesh and place it in a food processor. Add minced garlic, lemon juice, black pepper, and parsley. Blend until smooth.

  3. 9

    Serve

    Transfer the eggplant caviar to a serving bowl and drizzle with olive oil. Serve alongside the Florida Red Snapper and Vesuvian Tomato Puttanesca.

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