Whole Grilled Snapper with Mint Chimichurri
This Whole Grilled Snapper with Mint Chimichurri is a delicious way to eat this versatile fish! Grilling the fish whole keeps it tender and full of flavor. The mint chimichurri is a vibrant sauce that pairs perfectly with this fish.
Servings: 2 servings
Equipment
- Blender or Food Procesor
- Serving Platter
Ingredients
For the Mint Chimichurri:
- 1 cup fresh mint
- 1 cup parsley
- 1 shallot roughly chopped
- 4 cloves garlic roughly chopped
- 2 Tbsp lemon juice
- 2 Tbsp red wine vinegar
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 cup olive oil
For the Grilled Snapper:
- 2 1/2-1 lb whole snapper, cleaned, gutted, and scaled
- Salt
- 2 cloves garlic, sliced
- 1 lemon, thinly sliced
- Fresh Herbs, such as parsley, cilantro, and mint
- 1/3 cup olive oil
Instructions
For the Mint Chimichurri:
- Combine all ingredients excet olive oil in a food processor. Blend until herbs are chopped.
- With motor running, drizzle in olive oil until desired consistency is reached. I like adding 1/2 cup, but feel free to add more or less based on what you like!
For the Grilled Snapper:
- Preheat grill to about 400º.
- Rinse your fish and pat dry with a paper towel.
- Season the cavity of the fish generously with salt. Add lemon slices, garlic, and fresh herbs. Use toothpicks to seal the edge so the ingredients don't fall out when you put the fish on the grill.
- Drizzle exterior of fish generously with olive oil. This will help prevent the fish from sticking to the grill, so don't skip this step!
- Use cooking spray to generously grease our grill grates. You'll get a little flare up with the flame, but it's temporary (don't be alarmed!). Add your fish and grill for about 8 minutes per side. The flesh will appear flaky and not translucent. Note the FDA recommended internal cooking temperature for fish which is 145º.
To Serve:
- Serve fish on a platter with the mint chimmichurri and grilled or roasted vegetables of your choice.