Whole Baby Snapper and Green Sauce

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 Cooking Light

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Nutritional Information

Amount per serving
  • 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

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. 1. Preheat grill to medium-high heat.
  2. 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. 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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