Ninaj Woodfire Rustic Italian Red Snapper: A Woodfire Twist You’ll Love!

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while providing similar richness.

white wine

🥗Healthier: chicken broth

💰Cheaper: water with lemon juice

Chicken broth adds flavor without alcohol.

Cut 1 cup of cherry tomatoes in half.

Smash and peel 4 to 6 cloves of garlic.

Roughly chop fresh parsley, discarding thick stems.

Fill the Hopper of the Ninja Woodfire with kona premium blend pellets and give it a shake.

Set the Ninja Woodfire to air crisp at 375°F (190°C) for 12 minutes, ensuring the griddle and air fry basket are inside.

Rub olive oil on both sides of 2 red snapper fillets.

Season the fish with a mixture of 50% granulated garlic, 50% granulated onion, Italian seasoning, sea salt, and black pepper.

Place the fish skin-side down in the air fry basket, leaving room for the tomatoes and garlic.

Add the halved cherry tomatoes and smashed garlic to the basket with the fish.

Check the fish after 6 minutes, aiming for an internal temperature between 130°F and 145°F (54°C and 63°C).

After about 10 minutes, remove the fish from the basket and set aside.

Turn the Ninja Woodfire to Grill High and allow it to preheat for about 10 minutes if it skips the preheat cycle.

Add the tomatoes and garlic to the hot griddle along with 3 tablespoons of butter and sauté until mixed and slightly colored.

Add 1/2 can of unrinsed capers to the mixture for salty and acidic flavor.

Splash in 3 tablespoons of cherry cooking wine and sprinkle in about 3/4 of the chopped parsley just before finishing.

Transfer the mixture to a plate on top of the fish and garnish with extra parsley if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens