Recipe - Grilled Snapper With An Herb Salad

1 Whole Fish, Such As Snapper,
Bream, sea bass, porgy
3 tablespoon Extra virgin olive oil,
divided, plus extra for
garnish
One fourth cup Fresh basil leaves
One fourth cup Fresh mint leaves
One fourth cup Fresh fennel fronds
One fourth cup Fresh sorrel
One fourth cup Fresh parsley leaves
One fourth cup Edible flowers, nasturtium
preferred
Juice and zest of 1 lemon

Preheat grill.

Clean and gut fish, remove top and bottom fins, scale and remove gills.
Brush with 1 tablespoon olive oil and place on grill and cook until done,
about 20 to 25 minutes, turning once.

Meanwhile, toss herbs and flowers into a mixing bowl. Add 2 tablespoons
olive oil, lemon zest and juice and salt and pepper to taste. Toss and set
aside.

When fish is done, remove to serving platter, garnish with herb salad and
serve with oil and lemon juice.

Yield: 4 servings

Recipe by: Molto Mario MB1D27 Posted to MCRecipe Digest V1 #623 by Sue
suechef@sover.net on May 29, 1997