Snapper with Cucumber Vinaigrette

1. 1

   Light a grill or preheat the oven to 500.

2. 2

   Using a small, sharp knife, peel the lemon, removing all the bitter white pith.

3. 3

   Cut the lemon into 1/4-inch dice, discarding the seeds.

4. 4

   Transfer the diced lemon to a medium bowl and add the tomatoes, cucumber, shallot, thyme and chives.

5. 5

   Stir in the 1/4 cup of olive oil and season with salt and pepper.

6. 6

   Lay two 20-inch-square sheets of heavy-duty foil on top of each other, then fold them in half to form a rectangle.

7. 7

   Fold up 2 inches on each side, neatly folding in the corners to form a low-sided box.

8. 8

   Brush the foil with olive oil and set the fish on the foil.

9. 9

   Season with salt and pepper and spoon 1/3 cup of the vinaigrette on each fillet.

10. 10

    Using 2 long spatulas, set the foil package on a medium-hot grill and cook for about 15 minutes, or until the fish is just cooked through.

11. 11

    Alternatively, roast the foil package on a cookie sheet in the oven for about 20 minutes.

12. 12

    Transfer to a platter and serve with Braised Endives.

* Per serving · 4 servings · Values may vary.