• 1/4 Cup butter, melted

• 1/4 Cup harissa paste

• 1 Whole red snapper, scaled, rinsed and pat dry

• 2 Tablespoon olive oil

• 1/2 Tablespoon kosher salt

• 1 Teaspoon black pepper

• 2 lime, juiced

• 1 Teaspoon brown sugar

• 1/4 Teaspoon fish sauce

• To Taste salt and pepper

• 1/4 Cup olive oil

• 1 Bunch watercress, trimmed and washed

• 2 cherry peppers, thinly sliced

• 3 Scallions, sliced

• 2 Tablespoon cilantro, chopped

• 2 Tablespoon Mint Leaves, Thinly Sliced

• 2 limes, juiced

• 1 Teaspoon brown sugar

• 1/4 Teaspoon fish sauce

• To Taste salt and pepper

• 1/4 Cup olive oil

• 1 Bunch watercress, trimmed and washed

• 2 cherry peppers, thinly sliced

• 3 scallions, thinly sliced

• 2 Tablespoon chopped cilantro

• 2 Tablespoon mint leaves, torn

Steps

1

In a medium bowl, combine melted butter and harissa.

2

When ready to cook, set Z Grill temperature to 425°F and preheat, lid closed for 15 minutes.

3

Coat the exterior of the fish with olive oil and season with salt and pepper on both sides.

4

Place fish directly on the grill grate, brush with the harissa-butter mixture and cook for 15 to 20 minutes.

5

While the fish cooks, prepare the salad. In a small bowl, combine the lime juice, brown sugar, fish sauce, salt and pepper. While whisking, slowly stream in olive oil. In a medium bowl, combine the watercress, peppers, scallions, cilantro and mint. Wait to dress the salad until ready to serve.

6

Flip the fish and brush the other side with harissa-butter mixture. Close the lid and continue to cook 10 to 15 minutes more until the internal temperature registers 145℉.

7

Carefully remove the fish from the grill and place on a serving platter.

8

Drizzle the dressing over the greens, season to taste with salt and pepper and mix to coat.

9

Pile the salad over the top of the fish and drizzle the fish with remaining dressing if desired. Enjoy!