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Grilled Snapper with an Herb Salad

1 Whole Fish, Such As Snapper, Bream, sea bass, porgy
3 tb Extra virgin olive oil, divided, plus extra for garnish
1/4 c Fresh basil leaves
1/4 c Fresh mint leaves
1/4 c Fresh fennel fronds
1/4 c Fresh sorrel
1/4 c Fresh parsley leaves
1/4 c Edible flowers, nasturtium preferred
Juice and zest of 1 lemon


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.

Yield: 4 servings




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