Garlic-scented Grilled Gulf Snapper with Marketday Vegetables ▶
This is as simple as grilling gets, fish and vegetables grilled together, sharing the heat. The fish cooks directly over the coals at the center of the grill, and the vegetables cook around the perimeter where it is a little cooler. A simple drizzle of extra-virgin olive oil and lemon juice, a sprinkle of capers, and dinner is ready.
Ingredients
- Snapper Fillets - Two, 8-ounce, skin on
- Chopped garlic, freshly ground white pepper, and kosher salt - 2 teaspoons each
- Olive Oil - 3 teaspoons
- Zucchini - 1 each, eggplant, large tomato
- Bell Pepper - 1, yellow, green, or red, seeded and deribbed
- Lemons - 2, cut in half
- Shiitake, puffball, cornucopia, or other wild mushroom mixture - 5 or 6 each
- Garlic Cloves - 3 whole, slit in half
- Parsley Leaves - 8, chopped
- Extra-Virgin Olive Oil - 1 tablespoon
- Juice of 1 lemon
- Capers - 2 tablespoons, drained
Instructions
Season the flesh side of the fish fillets with chopped garlic, white pepper, and salt. Rub in 1 tablespoon of olive oil. Let rest for 12 to 15 minutes.
Prepare a grill for direct heat cooking: Light a charcoal grill and let the coals burn until covered with light grey ash. Or, light a gas grill according to manufacturer’s directions. Place the cooking grate on top and let it heat for a minute or two until hot.
Slice the zucchini, eggplant, tomato, and bell pepper in 1/2-inch slices. In a large non-aluminum bowl, combine the lemon halves, mushrooms, and garlic cloves with the sliced vegetables. Coat with oil, salt, pepper, and chopped parsley. Place the vegetables around the outside perimeter of the cooking grate. Turn after 5 minutes, about half-way through the grilling time. After cooking on the second side, stack the vegetables on top of each other to prevent burning. While the vegetables are cooking, add the fish fillets to the center of the grill. Cook the fish for 15 to 20 minutes, or until the fish flakes when tested with a fork.
To serve: Place the vegetables on a platter. Position the fish fillets on the vegetables in the center of the platter. Drizzle with olive oil and lemon juice. Sprinkle with capers.
