Grilled Snapper with A Herb Salad
Yield
4 servingsPrep
10 minCook
25 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | whole |
fish
|
*
|
| 3 | tablespoons |
olive oil, extra-virgin
divided, plus extra for garnish |
|
| ¼ | cup |
basil
fresh |
*
|
| ¼ | cup |
mint leaves
fresh |
*
|
| ¼ | cup |
fennel fronds
fresh |
*
|
| ¼ | cup |
sorrel
fresh |
* |
| ¼ | cup |
parsley leaves
fresh |
|
| ¼ | cup |
nasturtium flowers
|
* |
| 1 | each |
lemon
juice and zest only |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | whole |
fish
|
*
|
| 45 | ml |
olive oil, extra-virgin
divided, plus extra for garnish |
|
| 59 | ml |
basil
fresh |
*
|
| 59 | ml |
mint leaves
fresh |
*
|
| 59 | ml |
fennel fronds
fresh |
*
|
| 59 | ml |
sorrel
fresh |
* |
| 59 | ml |
parsley leaves
fresh |
|
| 59 | ml |
nasturtium flowers
|
* |
| 1 | each |
lemon
juice and zest only |
|
Directions
Preheat grill.
Clean and gut fish, remove top and bottom fins, scale and remove gills.
Brush with 1 tablespoon olive oil and place on grill and cook until done, about 20 to 25 minutes, turning once.
Meanwhile, toss herbs and flowers into a mixing bowl.
Add 2 tablespoons 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.
