In this recipe from star chef Michael Symon, the entire meals cooks on the grill—including the salad.
Slideshow:More Red Snapper Recipes
3 tablespoons fresh lemon juice
2 tablespoons finely chopped fresh oregano
1/3 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
Two 2-pound whole red snappers, cleaned
Canola oil, for brushing
2 heads of radicchio (1 pound), quartered through the core
1/2 teaspoon finely grated orange zest plus 1/4 cup fresh orange juice
1 tablespoon balsamic vinegar
How to Make It
In a roasting pan or large baking dish, whisk the lemon juice with the oregano and 1/3 cup of the olive oil. Using a sharp knife, make 3 diagonal slits 1/2 inch deep on both sides of each fish. Season the fish inside and out with salt and pepper and add to the marinade; turn to coat. Let stand at room temperature for 30 minutes, turning once.
Light a grill and brush the grate with canola oil. Grill the fish over moderate heat, turning once, until cooked through, 13 to 15 minutes per side. Transfer to a platter.
In a medium bowl, toss the radicchio with the remaining 2 tablespoons of olive oil and season with salt and pepper. Grill over moderate heat, turning, until lightly charred and crisp-tender, about 3 minutes. Arrange on the platter. Drizzle the fish and radicchio with the orange juice, vinegar and olive oil. Sprinkle with the orange zest and serve.
This is a great dish to pair by color: pink food with pink wine. Try this beautiful fish with a juicy rosé from California.
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