Snapper on the Half Shell
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Ingredients
2 (2 1/2 lb) scaled snapper fillets (from 1 [6 1/2 lb] snapper)
2 teaspoons kosher salt
1 ½ teaspoons ground black pepper
¼ cup extra-virgin olive oil, plus extra for greasing the grill
¼ cup tightly packed fresh flat parsley leaves
¼ cup chopped fresh mint
¼ cup fresh chervil sprigs
¼ cup tightly packed celery leaves
To make
In this popular South Coast cooking method, the scales are left to prevent sticking and retain moisture in the fish, while retaining the searing heat and aroma of a live fire.
Preheat the grill to high heat (450 ° F to 550 ° F). Sprinkle the snapper pulp with salt and pepper. Rub liberally with vegetable oil. Place the snapper skin side down on the grill. Cover and grill until the fish is easy to cut with a fork, 12 to 16 minutes. Transfer to a serving platter. Drizzle with 1/4 cup olive oil and sprinkle with herbs and celery leaves.
Preheat the grill to high heat (450 ° F to 550 ° F). Sprinkle the snapper pulp with salt and pepper. Rub liberally with vegetable oil. Place the snapper skin side down on the grill. Cover and grill until the fish is easy to cut with a fork, 12 to 16 minutes. Transfer to a serving platter. Drizzle with 1/4 cup olive oil and sprinkle with herbs and celery leaves.
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Author:Admin
Published: 11/20/2023 8:56 PM
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