Grilled whole snapper with tomato-cucumber salad Recipe - Los Angeles Times

Name: Grilled whole snapper with tomato-cucumber salad Recipe - Los Angeles Times
Ingredients: 1 cup dry bread crumbs; 2 cloves garlic; 2 tablespoons fresh parsley; 1/2 teaspoon grated lemon zest; 1/3 cup plus 3 tablespoons olive oil, divided; 2 (1 1/2 - to 2-pound) whole Tai snappers, cleaned; Salt; Juice of 1 lemon; 1/4 cup stems and trimmings from assorted herbs (such as basil, parsley and rosemary); 1 pound cherry tomatoes; 1/2 pound cucumbers; 2 teaspoons red wine vinegar; 1 tablespoon minced fresh basil; Pepper

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Summer twilight, the day's bright hot colors fade into shades of gray as a cooling breeze blows in from the sea. There's fish fresh from the grill, the skin crisp and nearly blackened, the flesh...

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Grill
Spatula
Pastry brush
Microplane
Chef's knife
Cutting board
Mixing bowl
Whisk
Measuring spoon
Measuring cup
Serving platter
Serving bowl
Tongs
Plate
Paring knife

Ingredients

1 cup dry bread crumbs
2 cloves garlic
2 tablespoons fresh parsley
1/2 teaspoon grated lemon zest
1/3 cup plus 3 tablespoons olive oil, divided
2 (1 1/2 - to 2-pound) whole Tai snappers, cleaned
Salt
Juice of 1 lemon
1/4 cup stems and trimmings from assorted herbs (such as basil, parsley and rosemary)
1 pound cherry tomatoes
1/2 pound cucumbers
2 teaspoons red wine vinegar
1 tablespoon minced fresh basil
Pepper