Ingredients Seafood Fish Red Snapper with Grilled Radicchio Salad Be the first to rate & review! In this recipe from star chef Michael Symon, the entire meals cooks on the grill—including the salad. By Michael Symon Michael Symon Instagram Michael Symon, Food & Wine's 1998 Best New Chef, grew up in a Mediterranean and Eastern European family. His boldly flavored, deeply satisfying dishes reflect both his heritage and Cleveland's spirit.His cooking style is also featured on the Food Network's Iron Chef, Burgers, Brew & 'Que, as well as ABC's resident chef program. Previously, he hosted the Emmy-winning TV show The Chew. He is also the author of six award-winning cookbooks, four of which have made the New York Times bestseller list. Food & Wine's Editorial Guidelines Updated on June 1, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 45 mins Total Time: 1 hrs 30 mins Yield: 6 Ingredients 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 Directions 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. 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. Rate it Print