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Snapper with Herb Vinaigrette

All recipe posts are written by our co-founder Jennifer J. Yoo unless otherwise noted. 
I recently saw an episode of 'Chopped' in which the contestants were asked to fillet a fish. And I realized that I have never filleted a fish before. So here I am trying to change that. It was oddly satisfying to do it on your own, though it made me realize I really need to sharpen my knives. Also, I forgot how delicious fish stock is! Anyway, as I mentioned in my recipe for Summer Herb Vinaigrette, the herb and the pine nut goes well with grilled seafood. Here is one of my favorites, broiled snapper with the herb vinaigrette. If you have the vinaigrette handy, it will literally take you 10 minutes to put it together, making it a perfect meal on a busy day. 

TIME 10 minutes

INGREDIENTS

INSTRUCTIONS

  1. Pat dry the fish, brush oil and sprinkle sea salt on each side. 
  2. Set rack about 4" away from heat. Broil fish skin side down for about 5-7 minutes. 
  3. Flip fish, skin side up and broil for another 3 minutes, until skin is crisp. 
  4. Plate and serve with herb vinaigrette. 
*If you are filleting your own fish, save the head, tail and bones and make a stock. 

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