Snapper on the Half Shell

Name: Snapper on the Half Shell
Total time: 35 min
Yield: Serves 10
Ingredients: 2 (2 1/2-lb.) scale-on snapper fillets (from 1 [6 1/2-lb.] snapper); 2 teaspoons kosher salt; 1 ½ teaspoons black pepper; ¼ cup extra-virgin olive oil, plus more for coating grill; ¼ cup firmly packed fresh flat-leaf parsley leaves; ¼ cup torn fresh mint; ¼ cup fresh chervil sprigs; ¼ cup firmly packed celery leaves

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In this popular Southern coast technique, the scales are left on to prevent sticking and preserve moisture in the fish while capturing the blazing heat and flavor of live fire.

By Barton Seaver

Recipe by Coastal Living October 2016

Gallery

Credit: Buff Strickland Photography 2015

Recipe Summary

total:

35 mins

active:

20 mins

Yield:

Serves 10

Ingredients

2 (2 1/2-lb.) scale-on snapper fillets (from 1 [6 1/2-lb.] snapper)
2 teaspoons kosher salt
1 ½ teaspoons black pepper
¼ cup extra-virgin olive oil, plus more for coating grill
¼ cup firmly packed fresh flat-leaf parsley leaves
¼ cup torn fresh mint
¼ cup fresh chervil sprigs
¼ cup firmly packed celery leaves

Directions

Step 1
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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Snapper on the Half Shell

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Recipe Summary

Ingredients

Directions

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Snapper on the Half Shell

Gallery

Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Snapper on the Half Shell