Whole Baby Snapper and Green Sauce

Whole Baby Snapper and Green Sauce
Photo by William Meppem


  • 2/3 cup loosely packed fresh mint leaves
  • ½ teaspoon freshly ground black pepper, divided
  • 1 cup loosely packed fresh flat-leaf parsley leaves
  • 3 whole baby snapper (about 12 ounces each), cleaned
  • ¼ cup loosely packed fresh basil leaves
  • 3 garlic cloves, peeled
  • ¼ teaspoon kosher salt
  • + 6 more ingredients
    • 2 tablespoons capers
    • 3 tablespoons extra-virgin olive oil
    • Cooking spray
    • 4 anchovy fillets
    • ¼ cup loosely packed fresh dill
    • 1 lemon, cut into 1/8-inch-thick slices

1. Preheat grill to medium-high heat. 2. Score snapper by making 4 (1-inch) crosswise cuts on each side of skin with a sharp knife. Sprinkle 1/4 teaspoon pepper and salt evenly inside cavities; arrange lemon slices evenly in cavities. Wrap fish tightly in foil coated with cooking spray. Place fis...

View full recipe at My Recipes


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