Grilled Snapper with an Herb Salad

Name: Grilled Snapper with an Herb Salad
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters edible flowers, nasturtium preferred; 3 Tbsps extra virgin olive oil, divided, plus extra for garnish; 59 milliliters fresh fennel fronds; 6 kilograms whole 3-pound fish such as snapper, bream, sea bass or porgy; 59 milliliters fresh basil leaves; 59 milliliters fresh mint leaves; 59 milliliters fresh parsley leaves; 1 Juice and zest of lemon; 59 milliliters fresh sorrel

Grilled Snapper with an Herb Salad is a gluten free, dairy free, and primal recipe with 4 servings. This main course has 1516 calories, 296g of protein, and 36g of fat per serving. This recipe covers 61% of your daily requirements of vitamins and minerals. It will be a hit at your The Fourth Of July event. Head to the store and pick up edible flowers, juice of lemon, basil leaves, and a few other things to make it today. To use up the extra virgin olive oil you could follow this main course with the Peach Crisp: Healthy Crisp for Breakfast as a dessert. From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

Preheat grill.

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Grill

Clean and gut fish, remove top and bottom fins, scale and remove gills.

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Fish

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Kitchen Scale

Brush with 1 tablespoon olive oil and place on grill and cook until done, about 20 to 25 minutes, turning once.

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Olive Oil

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Grill

Meanwhile, toss herbs and flowers into a mixing bowl.

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Herbs

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Mixing Bowl

Add 2 tablespoons olive oil, lemon zest and juice and salt and pepper to taste. Toss and set aside.

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Salt And Pepper

Lemon Zest

Olive Oil

Juice

When fish is done, remove to serving platter, garnish with herb salad and serve with oil and lemon juice.

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Lemon Juice

Fish

Cooking Oil

Equipment

Grill

Kitchen Scale

Mixing Bowl

Ingredients

Servings:

59milliliters

edible flowers, nasturtium preferred 3Tbsps

extra virgin olive oil, divided, plus extra for garnish 59milliliters

fresh fennel fronds 6kilograms

whole 3-pound fish such as snapper, bream, sea bass or porgy 59milliliters

fresh basil leaves 59milliliters

fresh mint leaves 59milliliters

fresh parsley leaves 1

Juice and zest of lemon 59milliliters

fresh sorrel

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Thrive Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 15 dollars per bottle.