Grilled Snapper with A Herb Salad

A whole snapper on the grill, skin blistered and smoky, topped with a loose salad of fresh herbs and flowers. That’s the entire concept, and it’s stunning.

This herb salad isn’t your typical side. Basil, mint, fennel fronds, sorrel, and parsley get tossed with nasturtium flowers, lemon zest, and good olive oil. The peppery bite of nasturtium and the lemony tang of sorrel play off the mild, sweet snapper meat in a way that plain lemon wedges never could.

Grilling a whole fish keeps the flesh moist. The skin acts as a natural barrier, crisping up while the meat steams gently inside. One flip is all you need. If the fish sticks, it’s not ready to turn yet.

Pro Tips

• Oil the grill grates well before cooking. A clean, hot, oiled grate is the difference between beautiful fish and a shredded mess.
• Look for clear eyes and bright red gills when buying whole snapper. That’s your freshness check.
• The fish is done when the flesh near the backbone flakes easily with a fork. Don’t go by time alone.
• Dress the herb salad right before serving. The delicate leaves wilt fast once the oil and acid hit them.

Variations

• No nasturtium flowers? Use arugula for a similar peppery kick.
• Try this with whole branzino or sea bass if snapper isn’t available.
• Add shaved fennel bulb to the salad for extra crunch.