Grilled Snapper with Four-Herb Gremolata Recipe

Name: Grilled Snapper with Four-Herb Gremolata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup each finely chopped chives, parsley, tarragon and chervil; 1/3 cup plus 1/4 cup extra-virgin olive oil, plus more for brushing; 1 teaspoon finely grated lemon zest plus 1/4 cup fresh lemon juice; Kosher salt; Pepper; 1 red bell pepperstemmed, peeled, quartered and seeded; 1 yellow bell pepperstemmed, peeled, quartered and seeded; 12 scallions, trimmed; Four 6-ounce red snapper fillets; 5 ounces baby lettuces (4 cups); 1 Fresno chile, thinly sliced

Servings: persons

1/4 cup each finely chopped chives, parsley, tarragon and chervil
1/3 cup plus 1/4 cup extra-virgin olive oil, plus more for brushing
1 teaspoon finely grated lemon zest plus 1/4 cup fresh lemon juice
Kosher salt
Pepper
1 red bell pepperstemmed, peeled, quartered and seeded
1 yellow bell pepperstemmed, peeled, quartered and seeded
12 scallions, trimmed
Four 6-ounce red snapper fillets
5 ounces baby lettuces (4 cups)
1 Fresno chile, thinly sliced

1
In a medium bowl, combine the herbs with 1/3 cup of the olive oil, the lemon zest and lemon juice; season the gremolata with salt and pepper and mix well.
2
Light a grill or preheat a large cast-iron grill pan.
3
In a large bowl, toss the bell peppers and scallions with 2 tablespoons of the olive oil and season with salt and pepper.
4
Grill over moderately high heat, turning, until golden and tender, 5 to 8 minutes.
5
Halve the scallions crosswise and cut the peppers lengthwise into 1/2-inch strips.
6
Brush the grill with oil.
7
Rub only the flesh side of the fish with the remaining 2 tablespoons of oil and season with salt and pepper.
8
Grill the snapper skin side down over moderately high heat until golden, 3 to 4 minutes.
9
Flip and cook until opaque throughout, about 2 minutes longer.
10
Transfer to plates.
11
In a large bowl, toss the lettuces and the grilled peppers and scallions with the chile and 1/4 cup of the gremolata.
12
Spoon the salad over the fish and serve the remaining gremolata on the side.

203

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup each finely chopped chives, parsley, tarragon and chervil, 1/3 cup plus 1/4 cup extra-virgin olive oil, plus more for brushing, 1 teaspoon finely grated lemon zest plus 1/4 cup fresh lemon juice, Kosher salt, and more.

Yes, Grilled Snapper with Four-Herb Gremolata falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Snapper with Four-Herb Gremolata

How did you like this recipe?

Frequently Asked Questions