Crispy Grilled Fish

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Crispy Grilled Fish pairs crispy, skin-on red snapper with a fresh veggie medley of zucchini, peas, avocado, shallot, plus a trio of fresh herbs (mint, tarragon, and parsley), all dressed in a citrus-Dijon vinaigrette. The fish cooks in just 6 minutes on a hot grill, giving you restaurant-worthy crispy skin with zero fuss. It's a 30-minute dinner that's light, satisfying, and gorgeous enough to serve to guests or hoard entirely for yourself.

Prep Time15

Cook Time6

Course: dinner

Keyword: Grilled Fish

Servings: people

Ingredients

For the fish:

4 10 ounce red snapper filets skin on
2 tbsp olive oil
Kosher salt
Ground black pepper

For the veggies:

1 tsp dijon mustard
⅓ cup extra virgin olive oil
1 tbsp rice wine vinegar
1 lemon
½ tsp kosher salt
1 zucchini diced
8 ounces of peas steamed
1 shallot minced
3 tbsp of fresh herb. I use fresh mint, tarragon, and parsley
1 avocado diced

Instructions

Prepare the grill. Clean the grill grates, then grease them generously with oil. Note: Make sure your grill grates are clean and well-oiled before the fish goes on. This is the number one reason fish sticks to the grill.
Preheat the grill to medium-high (450-500).
Prepare the fish. Use a paper towel to pat the fish dry. Coat the fish in olive oil and season generously with salt and pepper.
Prepare the veggies. To a bowl, add the Dijon mustard, olive oil, vinegar, zest of one lemon, salt, zucchini, peas, shallot, all the herbs, and avocado, and mix well. Taste, adjust for salt, and set aside.
Grill the fish. Place the fish on the grill skin-side down. Close the grill and let the filets cook for 6 minutes undisturbed, then remove from the grill. Note: Do not flip the fish or try to move it until you have let it cook for 6 minutes with the hood of the grill down.
To each serving plate, drizzle a bit of olive oil and a squeeze of fresh lemon juice. Place the filet flesh side down. Cover the crispy side of the filet with ¼ of the veggies. Serve immediately.

Nutrition