Whole Grilled Pacific Snapper

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Whole Grilled Pacific Snapper

Whole Grilled Pacific Snapper

Courtesy of Chef Tyler Florence

Servings

2

Celebrate the flavors of the season with this vibrant grilled snapper, a stunning centerpiece that's as impressive as it is approachable. Crispy skinned fish is paired with a silky, slow-simmered tomato oil that adds rich depth, while a bright basil butter melts over the top for a fresh, herbaceous finish. Charred summer vegetables and a squeeze of grilled lemon bring color, texture, and balance to every bite, creating a dish that's perfect for alfresco dinners, backyard gatherings, or any occasion that calls for a little sunshine on the plate.

Ingredients

  • 1½ -pound whole snapper, cleaned and butterflied with fins, scales, and bones removed
  • Kosher Salt

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  • 1 cup extra-virgin olive oil
  • ¼ cup fennel, small diced
  • ½ lemon’s zest
  • 3 cloves garlic, minced
  • ½ teaspoon fresh thyme leaves
  • 3 Roma tomato small diced

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  • ¼ pound room temperature unsalted butter
  • 1 bunch basil, blanched and wrung out
  • ½ bunch flat leaf parsley
  • 1 teaspoon kosher salt
  • ½ lemon’s zest
  • 1 teaspoon chopped fresh garlic

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  • 1 Japanese eggplant
  • 1 zucchini
  • 2 Roma tomatoes
  • ½ lemon 
  • Extra-virgin olive oil 
  • Kosher salt and fresh-cracked black pepper
  • Fresh parsley and Basil leaves for garnish

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  • NanoBond 2qt Saucepan

  • OvenBond Medium Sheet Pan with Rack

  • Provisions Stainless Steel Mixing Bowls

  • Provisions Solid Spoon

Directions

  1. Preheat grill to about 500 or on high setting degrees.

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  1. Place all ingredients into a pot, stir well, and gently bring to about 220 degrees on the stove, simmer for about 20-25 minutes until soft and pulpy. Set aside.

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  1. Place all ingredients into a food processor and blend until smooth and bright green. Set aside. 

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  1. Cut all the vegetables into about ¼ inch coins and toss in a bowl and season with olive oil, salt, and pepper. Lay onto a wire rack. Place onto the grill for about 10-15 minutes. Until brown and slightly charred.

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  1. Season the fish with kosher salt and paint with a bit of the tomato oil on both the flesh side and skin side. Place the fish skin side up on a baking tray with a wire rack.

  2. Place skin side down onto the grill or griddle for 10-12 minutes or until an instant read thermometer inserted into the thickest part of the flesh reads about 130-135 degrees. And the skin is crisp. 
  3. Set aside to rest.

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  1. On a large oval platter, place a fair amount of the tomato oil on the bottom of the plate, enough to reach the rim. 
  2. Using a spatula, gently place the fish on the oil in the center of the plate. 
  3. Place the coins of roasted vegetables around the top of the fish, leaving the half of lemon near the tail. 
  4. Top the fish with a dollop of the basil butter and garnish with fresh parsley and basil leaves.