Whole Baby Snapper and Green Sauce

Whole Baby Snapper and Green Sauce Recipe
Photo: William Meppem; Styling: Lynsey Fryers
An Australian grill isn't complete without the essential whole fish, and a local-waters snapper is a common choice. A bright, fresh, anchovy-flecked sauce adorns the simply seasoned fish in this first course. If you can't find baby snapper, use one or two larger fish, and adjust the cook time accordingly; a 4-pound fish will take about 25 minutes to cook.

Yield:

6 servings (serving size: 1/2 fish and about 2 tablespoons sauce)

Recipe from

Nutritional Information

Calories 146
Fat 8.1 g
Satfat 1.2 g
Monofat 5.2 g
Polyfat 1.2 g
Protein 16.1 g
Carbohydrate 1.9 g
Fiber 0.8 g
Cholesterol 29 mg
Iron 1.3 mg
Sodium 300 mg
Calcium 57 mg

Ingredients

3 whole baby snapper (about 12 ounces each), cleaned
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon kosher salt
1 lemon, cut into 1/8-inch-thick slices
Cooking spray
1 cup loosely packed fresh flat-leaf parsley leaves
2/3 cup loosely packed fresh mint leaves
1/4 cup loosely packed fresh dill
1/4 cup loosely packed fresh basil leaves
3 tablespoons extra-virgin olive oil
2 tablespoons capers
4 anchovy fillets
3 garlic cloves, peeled

Preparation

1. Preheat grill to medium-high heat.

2. Score snapper by making 4 (1-inch) crosswise cuts on each side of skin with a sharp knife. Sprinkle 1/4 teaspoon pepper and salt evenly inside cavities; arrange lemon slices evenly in cavities. Wrap fish tightly in foil coated with cooking spray. Place fish on grill rack; grill 15 minutes or until fish flakes easily when tested with a fork, turning once. Let stand 5 minutes before unwrapping.

3. Combine parsley and remaining ingredients in a food processor; process until finely chopped. Stir in remaining 1/4 teaspoon pepper. Serve sauce with fish.

Note:

Jane and Jeremy Strode,

July 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note