You cook the fresh snapper in olive oil with whole cloves of garlic, and when the olive oil gets very hot – but not hot enough to burn the garlic — you put in one glass (wine glass?) of seawater, the juice of one lemon, then toss in fresh chopped tomatoes and and cover until the fish is cooked through
– Alessandro, Genoan chef and co-owner of Posada Margherita
1/3 c. Olive oil 1 lb Fresh Snapper fillet 8 Whole garlic cloves 1 Wine glass of "seawater" (see below) 2-3 Fresh plum tomatoes, seeded & chopped Juice of 1 lemon
Boil water and dissolve 1 Tbsp. of Sel de Mer or Sel Gris in 1 cup of hot water.
Set aside. Heat the olive oil in a skillet.
Clean the snapper and pat dry. Season lightly with pepper.
Add garlic cloves to the oil in pan & swirl around to seaons olive oil cook for 1 minute on medium to high heat.
Add the snapper, cook 3-4 minutes while the oil continues to get very hot, but the garlic cloves do not burn.
Add the 1 cup of faux seawater, juice of lemon, chopped tomatoes.
Reduce heat to medium and cover. Cook untill snapper is opaque throughout.