Serves 4
40 min
Grilled Whole Fish with Green Tomato and Herb Vinaigrette and Charred Lemon
Recipe GLPR43a88da00dcf24
A elegant Mediterranean-inspired grilled fish dish featuring whole bronzino or snapper seasoned with lemon zest and topped with a bright, herbaceous green tomato vinaigrette made with fresh mint, parsley, and tarragon. The fish is served alongside charred lemon halves that add a smoky complexity and are paired with crispy radishes and fried shallots for texture and visual appeal.
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Ingredients
1 cup extra virgin olive oil
1/2 cup finely diced green tomatoes
1/4 cup fresh mint leaves, finely chopped
1/4 cup fresh parsley leaves, finely chopped
1/4 cup fresh tarragon leaves, finely chopped
1/4 cup yuzu juice
1/8 cup rice vinegar
3 shallots, finely diced
2 cloves garlic, finely grated
4 whole bronzino or snapper (about 1 1/2 pounds each), gutted and scaled
2 Zest of 2 lemons
2 lemons, halved
Salt and freshly ground black pepper to taste
Sliced radishes for serving
Fried slivered shallots for serving
Directions
In a small bowl, whisk together the olive oil, diced green tomatoes, chopped mint, parsley, and tarragon with the yuzu juice and rice vinegar. Fold in the diced shallots and grated garlic. Season with salt and pepper to taste. Set the vinaigrette aside while you prepare the fish and lemons.
Preheat your grill or grill pan to medium-high heat and allow it to reach temperature for about 5 minutes.
Place the lemon halves cut-side down directly on the grill grates. Allow them to char undisturbed for approximately 5 minutes until golden brown and caramelized on the cut surfaces. Transfer to a plate and set aside.
Pat the gutted and scaled fish dry with paper towels. Rub the exterior and cavity of each fish generously with the lemon zest, then season inside and out with salt and freshly ground black pepper.
Place the fish on the grill and cook for approximately 10 minutes total, carefully flipping halfway through (around 5 minutes). The skin should become crispy and char in spots, and the flesh should turn opaque and flake easily when tested with a fork. The internal temperature should reach 145°F at the thickest part of the fish.
Carefully transfer each grilled fish to a dinner plate. Arrange a charred lemon half alongside each fish. Place a small bowl or portion of the green tomato and herb vinaigrette next to the fish.
Garnish each plate with sliced fresh radishes and a sprinkling of fried slivered shallots for added crunch and visual appeal. Serve immediately while the fish is still warm.
