Grilled Snapper With An Herb Salad

Recipe Ingredients

1		Three-pound fish
		= (snapper, bream, sea bass or porgy)
3 tablespoons	45ml	Extra-virgin olive oil - divided
1/4 cup	10g / 0.4oz	Fresh basil leaves
1/4 cup	10g / 0.4oz	Fresh mint leaves
1/4 cup	59ml	Fresh fennel fronds
1/4 cup	59ml	Fresh sorrel
1/4 cup	10g / 0.4oz	Fresh parsley leaves
1/4 cup	59ml	Edible flowers, nasturtium preferred
		Juice and zest of 1 lemon
		Salt - to taste
		Freshly-ground black pepper - to taste
		Extra-virgin olive oil - for garnish

Recipe Instructions

Preheat grill.

Clean and gut fish, remove top and bottom fins, scale and remove gills. Brush with 1 tablespoon olive oil and place on grill and cook until done, about 20 to 25 minutes, turning once.

Meanwhile, toss herbs and flowers into a mixing bowl. Add 2 tablespoons olive oil, lemon zest and juice and salt and pepper to taste. Toss and set aside.

When fish is done, remove to serving platter, garnish with herb salad and serve with oil and lemon juice.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-1D27) - from the TV FOOD NETWORK

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