Whole Baby Snapper and Green Sauce
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.
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- Calories: 146
- Fat: 8.1g
- Saturated fat: 1.2g
- Monounsaturated fat: 5.2g
- Polyunsaturated fat: 1.2g
- Protein: 16.1g
- Carbohydrate: 1.9g
- Fiber: 0.8g
- Cholesterol: 29mg
- Iron: 1.3mg
- Sodium: 300mg
- Calcium: 57mg
- 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
- 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.
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