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Grilled Snapper with A Herb Salad

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Submitted by salm

YIELD

4 servings

PREP

10 min

COOK

25 min

READY

45 min

Ingredients

1 1
WHOLE WHOLE FISH *
3 45
TABLESPOONS ML OLIVE OIL, EXTRA-VIRGIN
divided, plus extra for garnish
¼ 59
CUP ML BASIL
fresh *
¼ 59
CUP ML MINT LEAVES
fresh *
¼ 59
CUP ML FENNEL FRONDS
fresh *
¼ 59
CUP ML SORREL
fresh *
¼ 59
CUP ML PARSLEY LEAVES
fresh
¼ 59
1 1
EACH 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 25g (0.9 oz)
Amount per Serving
Calories 90 98% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 0g
Vitamin A 7% Vitamin C 17%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
 

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