The Chew: Grilled Snapper With Greek Salad Recipe

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The Chew: Grilled Snapper With Greek Salad

After learning more about how fresh fish is delivered to local restaurants in Los Angeles and served within 24 hours, Michael Symon was inspired to create a seafood dish on The Chew. Although many people may be intimidated by the thought of cooking a while fish, Michael proved that it’s much easier than you’d expect. His Grilled Snapper with Greek Salad is the perfect light and tasty recipe to share with a friend or your spouse! You can actually easily separate the bones from the meat once it’s cooked, and be left with tender and juicy fish you’ll want to eat as much as you can!

To get the recipe, click next page.

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The Chew: Grilled Snapper With Greek Salad Recipe Ingredients

The Chew: Grilled Snapper With Greek Salad Recipe

Michael Symon took a fresh fish filet and prepared Grill Snapper with Greek Salad as a tasty and healthy dinner. (avlxyz / Flickr)

  • 1 bundle fresh dill
  • 2 tbsp olive oil
  • 3 lbs whole snapper – gutter, scaled, skin scored
  • 2 lemons – sliced
  • kosher salt and freshly ground black pepper

For the Salad:

  • 1 lemon – juiced
  • 2 tsp fresh oregano – finely chopped
  • 1/3 C olive oil
  • 1 small English cucumber – cut into quarters, 2-inch pieces
  • 1/4 C Kalamata olives – halved
  • 1 head romaine – sliced thin
  • 2 tbsp red wine vinegar
  • 1 clove garlic – peeled, minced
  • 2 tsp fresh parsley – finely chopped
  • 2 heirloom or vine-ripened tomatoes – cut into wedges
  • 1 red bell pepper – large dice
  • 1/2 C feta – broken into chunks
  • kosher salt and freshly ground black pepper

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The Chew: Grilled Snapper With Greek Salad Recipe Directions

  1. Preheat a grill or grill pan over medium heat
  2. Pat the fish dry with paper towels
  3. Season the snapper inside and out with salt and pepper
  4. Cut 3-4 slits on a bias on the outside of the fish
  5. Fill the cavity with the slices of lemon and dill
  6. Brush olive oil over the entire fish
  7. Put the snapper on the grill and cook until flaky, about 10-12 minutes per side, depending on how big the fish is
  8. When the fish is done, remove from the grill and put on a platter
  9. Serve with Greek salad and use a butter knife to remove the fish meat from the bones

For the Salad:

  1. In a large bowl, add the lemon juice, red wine vinegar, garlic, parsley, oregano, and olive oil, then whisk until combined
  2. Season with salt and pepper, then add the cucumber, tomatoes, olives, peppers, feta, and romaine
  3. Toss until coated

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