whole grilled red snapper
INGREDIENTS
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
PREPARATION
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!