Grilled Whole Red Snapper with Sea Salt and Fresh Oregano Mix and Black Olive and Feta Relish
This whole grilled snapper dish, with flavors of Greece, is by Bobby Flay of the Food Network. It’s best made on the grill, but it could be pan-fried too: 7 to 10 minutes on each side in a hot, oiled skillet. Serve it with pita wedges or a good crusty bread.
Makes 4 servings
2 whole red snapper (about 1 pound each), scaled and gutted
2 lemons, cut into
1⁄4-inch-thick slices, plus juice of 1 lemon (divided)
1⁄4 bunch fresh oregano sprigs, plus 2 tablespoons chopped oregano leaves
Vegetable oil 1 tablespoon sea salt Freshly ground black pepper
1 cup pitted and chopped kalamata olives
1 cup crumbled feta cheese 3 tablespoons olive oil
Heat grill to medium-high heat.
Using a chef’s knife, make slits in each side of the fish. Place a few slices of lemon and a few sprigs of the oregano in each of the cavities. Brush the fish with oil, and season with salt and pepper.
Place fish on grill, and grill until golden brown, about 6 minutes. Carefully turn fish and continue grilling 6 to 8 minutes, or until just cooked through.
Remove fish from grill and sprinkle with sea salt, chopped oregano and olive oil.
While fish is cooking, combine the olives, feta and lemon juice in a medium bowl. Add the olive oil, and season with salt and pepper. Fold ingredients together and serve with fish.