Spice up your summer with Grilled Whole Snapper topped with a zesty tomato relish, a vibrant dish that bursts with flavor and freshness.
Grilled Whole Snapper with Spicy Tomato Relish
Makes 2 to 4 Servings
Ingredients
- 1 pint cherry tomatoes, quartered
- 1 small yellow onion, thinly sliced
- 1 jalapeño or serrano pepper, seeded and sliced
- 1 Fresno chile pepper, sliced and seeded
- 2 tablespoons fresh parsley leaves
- 2 tablespoons fresh cilantro leaves
- 2 tablespoons cane vinegar
- 1 tablespoon honey
- 3 teaspoons kosher salt, divided
- ½ teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 (3-pound) whole red snapper, cleaned and gutted
- 3 lemon slices
- Grilled lemon wedges, to serve
- Garnish: fresh parsley leaves, fresh cilantro leaves, Creole seasoning
Instructions
- In a large bowl, stir together tomatoes, onion, jalapeño, Fresno chile, parsley, cilantro, vinegar, honey, 1 teaspoon salt, and black pepper.
- Drizzle oil over fish, and rub to evenly coat. Sprinkle remaining 2 teaspoons salt evenly over both sides of fish. Place lemon slices in cavity.
- Heat a large cast-iron grill pan over medium-high heat, and lightly spray with cooking spray. Add fish, and cook until skin is browned and crisp, 10 to 15 minutes; carefully turn fish, and loosely cover with foil. Cook until an instant-read thermometer inserted in thickest portion registers 145°, 10 to 15 minutes. Serve with tomato relish and lemon wedges. Garnish with parsley, cilantro, and Creole seasoning, if desired.
