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.
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
How to Make It
Preheat grill to medium-high heat.
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.
Combine parsley and remaining ingredients in a food processor; process until finely chopped. Stir in remaining 1/4 teaspoon pepper. Serve sauce with fish.
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