- 1/4 cup each finely chopped chives, parsley, tarragon and chervil
- 1/3 cup plus 1/4 cup extra-virgin olive oil, plus more for brushing
- 1 teaspoon finely grated lemon zest plus 1/4 cup fresh lemon juice
- Kosher salt
- 1 red bell pepper—stemmed, peeled, quartered and seeded
- 1 yellow bell pepper—stemmed, peeled, quartered and seeded
- 12 scallions, trimmed
- Four 6-ounce red snapper fillets
- 5 ounces baby lettuces (4 cups)
- 1 Fresno chile, thinly sliced
How to make this recipe
In a medium bowl, combine the herbs with 1/3 cup of the olive oil, the lemon zest and lemon juice; season the gremolata with salt and pepper and mix well.
Light a grill or preheat a large cast-iron grill pan. In a large bowl, toss the bell peppers and scallions with 2 tablespoons of the olive oil and season with salt and pepper. Grill over moderately high heat, turning, until golden and tender, 5 to 8 minutes. Halve the scallions crosswise and cut the peppers lengthwise into 1/2-inch strips.
Brush the grill with oil. Rub only the flesh side of the fish with the remaining 2 tablespoons of oil and season with salt and pepper. Grill the snapper skin side down over moderately high heat until golden, 3 to 4 minutes. Flip and cook until opaque throughout, about 2 minutes longer. Transfer to plates.
In a large bowl, toss the lettuces and the grilled peppers and scallions with the chile and 1/4 cup of the gremolata. Spoon the salad over the fish and serve the remaining gremolata on the side.
The gremolata can be refrigerated for 3 hours.
Tangy Sauvignon Blanc.