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Snapper on the Half Shell

Photo: Buff Strickland Photography 2015

Active time 20 mins
Total time 35 mins
Yield

Serves 10

In this popular Southern coast technique, the scales are left on to prevent sticking and preserve moisture in the fish while capturing the blazing heat and flavor of live fire.

Ingredients

  • 2 (2 1/2-lb.) scale-on snapper fillets (from 1 [6 1/2-lb.] snapper)
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons black pepper
  • 1/4 cup extra-virgin olive oil, plus more for coating grill
  • 1/4 cup firmly packed fresh flat-leaf parsley leaves
  • 1/4 cup torn fresh mint
  • 1/4 cup fresh chervil sprigs
  • 1/4 cup firmly packed celery leaves

How to Make It

  1. Heat grill to high (450°F to 550°F). Sprinkle snapper flesh with salt and pepper. Oil cooking grate liberally. Place snapper, skin side down, on grill. Cover and grill until fish flakes easily with a fork, 12 to 16 minutes. Transfer to a serving platter. Drizzle with 1/4 cup olive oil, and top with herbs and celery leaves.