Food Culture of the South
recipe 
yields
2 servings
1 (3-pound) snapper (could substitute redfish)
1 bunch thyme
2 whole lemons
sliced
!Olive oil, as needed
!Salt and pepper to taste
1/2 pound red creamer potatoes
cut in wedges (4 to 6 wedges per potato)
Heaping handful !arugula
5 !anchovy fillets
finely chopped
2 tablespoons capers
drained and finely chopped
1 cup chopped parsley
1/2 cup chopped basil
1/4 cup chopped mint
2 tablespoons minced garlic
3 tablespoons finely diced shallots
2 cups extra-virgin olive oil
1 teaspoon black pepper
1 tablespoon crushed red pepper flakes
1 teaspoon ground cumin
Salt to taste
For the snapper
For the salsa verde
steps
- Make salsa verde by combining chopped anchovies, capers, herbs, garlic, and shallot. Mix well. Combine with olive oil, black pepper, red pepper flakes, and cumin. Salt to taste.
- To prepare fish, clean, scale, gut, and wash snapper (or have fishmonger do this for you). Pat dry. Stuff stomach cavity with thyme and lemon.
- Heat grill and rub snapper all over with salt and pepper. Grill 8 to 10 minutes on each side.
- Toss potatoes with olive oil, salt and pepper and add to grill until crispy and golden brown.
- In mixing bowl, toss red potatoes, 1⁄4 of prepared salsa verde, and arugula. Cover snapper with remaining salsa verde, top with potatoes and arugula, and serve.
Date Published: 06.01.16
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Recipe by
Fisher's in Orange Beach, Alabama
