Crispy Grilled Fish Serves 4 Ingredients: For the fish 4 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.
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