Back to Grilled Whole Snapper with Escarole and Preserved Lemons All Reviews for Grilled Whole Snapper with Escarole and Preserved Lemons - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary Servings: 4 3122_022608_snapper.jpg

Ingredients Ingredient Checklist 1/4 cup granulated sugar Coarse salt and freshly ground black pepper 3 lemons 5 sprigs fresh thyme, plus 2 sprigs, leaves only 8 cloves garlic 4 whole red snapper (1 to 1 1/4 pounds), scaled, gutted, and fins removed 1 tablespoon extra-virgin olive oil Spicy Escarole Coarse sea salt

Gallery Read the full recipe after the video.

Recipe Summary Servings: 4 3122_022608_snapper.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

3122_022608_snapper.jpg

3122_022608_snapper.jpg

Ingredients

Ingredients

  • 1/4 cup granulated sugar Coarse salt and freshly ground black pepper 3 lemons 5 sprigs fresh thyme, plus 2 sprigs, leaves only 8 cloves garlic 4 whole red snapper (1 to 1 1/4 pounds), scaled, gutted, and fins removed 1 tablespoon extra-virgin olive oil Spicy Escarole Coarse sea salt

Directions

In a small bowl, mix together sugar and 1/4 cup coarse salt. Cut 2 lemons in half crosswise, remove any visible seeds, and transfer to a small container. Add sugar and salt mixture and one sprig of thyme. Cover and refrigerate for at least 6 hours and up to 1 week.

Coarsely chop remaining lemon and 6 cloves of garlic and place in a medium bowl; toss to combine. Divide lemon and garlic mixture evenly and add to the cavity of each fish, along with 1 sprig of thyme; set aside.

Finely chop remaining 2 cloves garlic and thyme leaves. Add to a small bowl with olive oil; whisk to combine.

Preheat a grill pan over high heat. Brush fish with olive oil mixture and season with salt and pepper. Place fish on grill and cook, turning once, until the thick, fleshy part is firm to the touch, about 8 minutes per side, brushing occasionally with olive oil mixture.

Remove lemons from sugar and salt mixture. Brush off any excess sugar and salt and place on grill, flesh side down. Cook until lemons are charred. Remove fish and lemons from grill. Serve immediately with escarole and a sprinkling of sea salt.

Reviews (4)

 Add Rating & Review     2 Ratings   5 star values:        0    4 star values:        0    3 star values:        2    2 star values:        0    1 star values:        0

Reviews (4)

Add Rating & Review     2 Ratings   5 star values:        0    4 star values:        0    3 star values:        2    2 star values:        0    1 star values:        0

Add Rating & Review

2 Ratings 5 star values: 0 4 star values: 0 3 star values: 2 2 star values: 0 1 star values: 0

2 Ratings 5 star values: 0 4 star values: 0 3 star values: 2 2 star values: 0 1 star values: 0

2 Ratings 5 star values: 0 4 star values: 0 3 star values: 2 2 star values: 0 1 star values: 0

  • 5 star values: 0 4 star values: 0 3 star values: 2 2 star values: 0 1 star values: 0

    Martha Stewart Member     Rating: Unrated       07/18/2012   Red Snapper is an unsustainable fish. Best recommendations for sustainable replacements for this recipe are pollock, sablefish/black cod or striped bass. Similar great flavor with less of a negative environmental impact.  

Martha Stewart Member     Rating: Unrated       02/26/2008   Also looking for the escarole, fennel and onion recipe. It looked basic enough, so I can probably wing it. I know they sauteed one whole red onion and one fennel bulb sliced thin until carmelized. Also added some red pepper flakes, then the escarole until wilted. Will try it without the recipe.  

Martha Stewart Member     Rating: Unrated       02/26/2008   Click on Spicy Escarole in the Whole Snaper Recipe, it will take you to the recipe.  

Martha Stewart Member     Rating: Unrated       02/26/2008   I cant find the side dish that was made with the fish on the show with Chef Mikey Price with wilted escarole and fennel.

    Martha Stewart Member

    Rating: Unrated 07/18/2012

Red Snapper is an unsustainable fish. Best recommendations for sustainable replacements for this recipe are pollock, sablefish/black cod or striped bass. Similar great flavor with less of a negative environmental impact.

Rating: Unrated

Rating: Unrated 02/26/2008

Also looking for the escarole, fennel and onion recipe. It looked basic enough, so I can probably wing it. I know they sauteed one whole red onion and one fennel bulb sliced thin until carmelized. Also added some red pepper flakes, then the escarole until wilted. Will try it without the recipe.

Click on Spicy Escarole in the Whole Snaper Recipe, it will take you to the recipe.

I cant find the side dish that was made with the fish on the show with Chef Mikey Price with wilted escarole and fennel.

All Reviews for Grilled Whole Snapper with Escarole and Preserved Lemons

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Grilled Whole Snapper with Escarole and Preserved Lemons

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest