Grilled Whole Red Snapper with Mint Chimichurri
Ingredients
Chimichurri
- 2 cloves garlic
- 2-6 tablespoons red wine vinegar (to your taste and consistency)
- 1 cup(s) fresh mint leaves
- 1 cup(s) fresh Italian parsley leaves
- 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) red pepper flakes
- 6 tablespoons olive oil
Red Snapper
- 1 whole 2-lb red snapper (gutted, gilled, scaled)
- 1/4 cup(s) salt
- 1/4 cup(s) fresh-ground black pepper
- 1 lemon, sliced
- 3-6 sprigs fresh rosemary
- 2 cups olive oil (not extra virgin)
- 2 cups fresh herb mix (thyme, basil, oregano, etc.)
Instructions
For the Chimichurri
- Mince the garlic in a food processor with the vinegar. Add the remaining ingredients, pulse it down to the consistency you prefer and set aside.
For the Red Snapper
- Pat the fish dry inside and out.
- Generously salt and pepper the cavity before lining it with lemon slices and rosemary sprigs (gently mash the sprigs to release aroma).
- Combine the olive oil with the herb mix in the blender on slow speed until smooth but not emulsified.
- Coat both sides of the fish with the herb oil and several pinches of salt and pepper. Place the fish on an oiled grill heated to 425° and cover. (Pro tip: Place the fish down quickly, and do not move it until it’s time to turn it over or it will stick.)
- After 5 to 7 minutes, uncover the grill and gently roll the fish over, using the spine as an imaginary hinge, to cook the other side.
- Re-cover, and after another 5 to 7 minutes, check the meat in the cavity to see if it looks cooked and flaky. If not, give it a few more minutes.
- Plate the fish, generously cover in the mint chimichurri and serve it family-style for a meal that wows.
Notes
Photography by Nathan Beels
