Snapper On The Half Shell

Name: Snapper On The Half Shell
Ingredients: 2 (2 1/2-lb.) scale-on snapper fillets (from 1 [6 1/2-lb.] snapper); 2 teaspoons kosher salt; 1 1/2 teaspoons black pepper; 1/4 cup extra-virgin olive oil, plus more for coating grill; 1/4 cup firmly packed fresh flat-leaf parsley leaves; 1/4 cup torn fresh mint; 1/4 cup fresh chervil sprigs; 1/4 cup firmly packed celery leaves

8 ingredients

1 steps

Ingredients

2 (2 1/2-lb.) scale-on snapper fillets (from 1 [6 1/2-lb.] snapper)
2 teaspoons kosher salt
1 1/2 teaspoons black pepper
1/4 cup extra-virgin olive oil, plus more for coating grill
1/4 cup firmly packed fresh flat-leaf parsley leaves
1/4 cup torn fresh mint
1/4 cup fresh chervil sprigs
1/4 cup firmly packed celery leaves

Directions

1

Heat grill to high (450°F to 550°F). Sprinkle snapper flesh with salt and pepper. Oil cooking grate liberally. Place snapper, skin side down, on grill. Cover and grill until fish flakes easily with a fork, 12 to 16 minutes. Transfer to a serving platter. Drizzle with 1/4 cup olive oil, and top with herbs and celery leaves.