Red Snapper with Grilled Radicchio Salad

In this recipe from star chef Michael Symon, the entire meals cooks on the grill—including the salad.

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  • Servings: 6

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  • 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
  • Kosher salt
  • Pepper
  • 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 this recipe

  1. 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.

  2. 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.

  3. 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.

Suggested Pairing

This is a great dish to pair by color: pink food with pink wine. Try this beautiful fish with a juicy rosé from California.

Contributed By Published June 2015

1033414 recipes/red-snapper-grilled-radicchio-salad 2015-05-15T20:15:29+00:00 Michael Symon weeknight-dinner|6|healthy|grilling-barbecuing|staff-favorite|summer|gluten-free june-2015 recipes,red-snapper-grilled-radicchio-salad 1033414

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