Other

Grilled Whole Snapper with Salsa Verde

Photo by Todd Douglas

Food Culture of the South

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yields

2 servings

    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
steps
  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.

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