WHOLE GRILLED SNAPPER WITH SALSA VERDE

TGM_Whole_Fish_BIG

 

THE GRAND MARLIN
GREG MCCARTHY

1 red snapper (whole)
1 Tbsp. canola oil
Salt and pepper to taste

Heat grill or grill pan to medium high heat and oil the grill. Place fish on the grill.
Grill over moderate heat, turning once, until the flesh flakes with a fork, about 20 minutes. Carefully remove fish and transfer to a platter. Using forks, lift the filets off the bones and serve. Top with salsa verde.

Salsa Verde:
½ cup extra virgin olive oil
¼ cup thinly sliced fresh Italian parsley
2 Tbsp. salt-packed capers, rinsed and chopped
2 Tbsp. thinly sliced mint
½ tsp. crushed red pepper flakes
1 garlic cloves, minced
Grated zest and juice of 1 lemon
1 jalapeno, seed and minced
1 shallot, minced
Kosher salt and freshly ground black pepper
1 tsp. red wine vinegar
Mix all ingredients together.