The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Grilled Whole Snapper with
Salsa Verde


For the snapper

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

For the salsa verde

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


  1. 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.
  2. 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.
  3. Heat grill and rub snapper all over with salt and pepper. Grill 8 to 10 minutes on each side.
  4. Toss potatoes with olive oil, salt and pepper and add to grill until crispy and golden brown.
  5. 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.
Print Recipe