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  • Grilled Snapper With An Herb Salad2

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    Grilled Snapper With An Herb Salad2
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 whl Three-lb. fish (snapper, bream, sea bass or possibly porgy)
    • 3 Tbsp. Extra-virgin extra virgin olive oil divided
    • 1/4 c. Fresh basil leaves
    • 1/4 c. Fresh mint leaves
    • 1/4 c. Fresh fennel fronds
    • 1/4 c. Fresh sorrel
    • 1/4 c. Fresh parsley leaves
    • 1/4 c. Edible flowers, nasturtium preferred Juice and zest of 1 lemon Salt to taste Freshly-grnd black pepper to taste Extra-virgin extra virgin olive oil for garnish

    Directions

    1. Preheat grill.
    2. Clean and gut fish, remove top and bottom fins, scale and remove gills. Brush with 1 Tbsp. extra virgin olive oil and place on grill and cook till done, about 20 to 25 min, turning once.
    3. Meanwhile, toss herbs and flowers into a mixing bowl. Add in 2 Tbsp. extra virgin olive oil, lemon zest and juice and salt and pepper to taste. Toss and set aside.
    4. When fish is done, remove to serving platter, garnish with herb salad and serve with oil and lemon juice.
    5. This recipe yields 4 servings.

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