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
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.
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