Whole Baby Snapper and Green Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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An Australian grill isn't complete without the essential whole fish, and a local-waters snapper is a common choice. A bright, fresh, anchovy-flecked sauce adorns the simply seasoned fish in this first course. If you can't find baby snapper, use one or two larger fish, and adjust the cook time accordingly; a 4-pound fish will take about 25 minutes to cook. Ingredients:
3 whole baby snapper (about 12 ounces each), cleaned |
1/2 teaspoon freshly ground black pepper, divided |
1/4 teaspoon kosher salt |
1 lemon, cut into 1/8-inch-thick slices |
cooking spray |
1 cup loosely packed fresh flat-leaf parsley leaves |
2/3 cup loosely packed fresh mint leaves |
1/4 cup loosely packed fresh dill |
1/4 cup loosely packed fresh basil leaves |
3 tablespoons extra-virgin olive oil |
2 tablespoons capers |
4 anchovy fillets |
3 garlic cloves, peeled |
Directions:
1. Preheat grill to medium-high heat.
2. Score snapper by making 4 (1-inch) crosswise cuts on each side of skin with a sharp knife. Sprinkle 1/4 teaspoon pepper and salt evenly inside cavities; arrange lemon slices evenly in cavities. Wrap fish tightly in foil coated with cooking spray. Place fish on grill rack; grill 15 minutes or until fish flakes easily when tested with a fork, turning once. Let stand 5 minutes before unwrapping.
3. Combine parsley and remaining ingredients in a food processor; process until finely chopped. Stir in remaining 1/4 teaspoon pepper. Serve sauce with fish.
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