Grilled Snapper with Herb Salad

by Kathleen Morrison

Servings: 4 servings

INGREDIENTS

1 whole 3-lb. fish (snapper, bream, sea bass or porgy)
3 tbsp. extra-virgin olive oil, divided
1/4 cup fresh basil leaves
1/4 cup fresh mint leaves
1/4 cup fresh fennel fronds
1/4 cup fresh sorrel
1/4 cup fresh parsley leaves
1/4 cup edible flowers (nasturtiums preferred)
1 lemon, juice and zest of
Salt, to taste
Freshly ground black pepper, to taste
Extra-virgin olive oil, for garnish

INSTRUCTIONS

Preheat grill. Clean and gut fish, remove top and bottom fins, scale and remove gills. Brush with 1 tbsp. olive oil and place on grill and cook until done, 20 to 25 minutes, turning once.

Meanwhile, toss herbs and flowers into a mixing bowl. Add 2 tbsp. olive oil, lemon zest and juice and salt and pepper to taste. Toss and set aside.

When fish is done, remove to serving platter, garnish with herb salad and serve with oil and lemon juice.

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Tagged: italian, snapper add tags

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