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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Grilled Snapper with Four-Herb Gremolata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions