Grilled Snapper with An Herb Salad
1 Whole Fish, Such As Snapper, Bream -- sea bass, porgy 3 Tablespoons extra virgin olive oil -- divided plus extra for garnish 1/4 Cup fresh basil leaves 1/4 Cup fresh mint leaves
Ingredients
- 1whole fish, such as snapper, bream -- sea bass, porgy
- 3Tablespoons extra virgin olive oil -- divided
- 1/4Cupfresh mint leaves
- 1/4Cupfresh fennel fronds
- 1/4Cupfresh sorrel
- 1/4Cupfresh parsley leaves
- 1/4Cupedible flowers, nasturtium preferred
Directions
- 1
1 Whole Fish, Such As Snapper, Bream -- sea bass, porgy 3 Tablespoons extra virgin olive oil -- divided plus extra for garnish 1/4 Cup fresh
- 2
Clean and gut fish, remove top and bottom fins, scale and remove gills
- 3
Brush with 1 tablespoon olive oil and place on grill and cook until done, about 20 to 25 minutes, turning once
- 4
Meanwhile, toss herbs and flowers into a mixing bowl
- 5
Add 2 tablespoons olive oil, lemon zest and juice and salt and pepper to taste
- 6
Toss and set aside
- 7
When fish is done, remove to serving platter, garnish with herb salad and serve with oil and lemon juice.