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Grilled Whole Snapper with Escarole and Preserved Lemons

This delicious grilled fish recipe is courtesy of chef Mike Price.

  • servings: 4

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Ingredients

  • 1/4 cup granulated sugar
  • Coarse salt and freshly ground black pepper
  • 3 lemons
  • 5 sprigs fresh thyme, plus 2 sprigs, leaves only
  • 8 cloves garlic
  • 4 whole red snapper (1 to 1 1/4 pounds), scaled, gutted, and fins removed
  • 1 tablespoon extra-virgin olive oil
  • Spicy Escarole
  • Coarse sea salt

Directions

  1. Step 1

    In a small bowl, mix together sugar and 1/4 cup coarse salt. Cut 2 lemons in half crosswise, remove any visible seeds, and transfer to a small container. Add sugar and salt mixture and one sprig of thyme. Cover and refrigerate for at least 6 hours and up to 1 week.

  2. Step 2

    Coarsely chop remaining lemon and 6 cloves of garlic and place in a medium bowl; toss to combine. Divide lemon and garlic mixture evenly and add to the cavity of each fish, along with 1 sprig of thyme; set aside.

  3. Step 3

    Finely chop remaining 2 cloves garlic and thyme leaves. Add to a small bowl with olive oil; whisk to combine.

  4. Step 4

    Preheat a grill pan over high heat. Brush fish with olive oil mixture and season with salt and pepper. Place fish on grill and cook, turning once, until the thick, fleshy part is firm to the touch, about 8 minutes per side, brushing occasionally with olive oil mixture.

  5. Step 5

    Remove lemons from sugar and salt mixture. Brush off any excess sugar and salt and place on grill, flesh side down. Cook until lemons are charred. Remove fish and lemons from grill. Serve immediately with escarole and a sprinkling of sea salt.

Source
The Martha Stewart Show, February Winter 2008

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Reviews (4)

  • 18 Jul, 2012

    Red Snapper is an unsustainable fish. Best recommendations for sustainable replacements for this recipe are pollock, sablefish/black cod or striped bass. Similar great flavor with less of a negative environmental impact.

  • 26 Feb, 2008

    Also looking for the escarole, fennel and onion recipe. It looked basic enough, so I can probably wing it. I know they sauteed one whole red onion and one fennel bulb sliced thin until carmelized. Also added some red pepper flakes, then the escarole until wilted. Will try it without the recipe.

  • 26 Feb, 2008

    Click on Spicy Escarole in the Whole Snaper Recipe, it will take you to the recipe.

  • 26 Feb, 2008

    I cant find the side dish that was made with the fish on the show with Chef Mikey Price with wilted escarole and fennel.