Grilled Snapper with Herb Salad
|
Ingredients
| 1 (3 lbs.) | 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 |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
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.
Similar Recipes
grilled snapper, snapper