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Grilled Snapper with Herb Salad
Servings:
4
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.
Summer and BBQ Recipes @ Holidays on the Net (www.holidays.net)
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