How To Make Grilled Whole Fish with Salsa Verde - Best Recipe | Charleston Magazine

Ingredients

• 2 whole beeliner snappers (about 2 lbs. each), scaled and gutted
• Flaky fleur de sel, such as Maldon or Carolina Flake Salt
• Freshly cracked pepper
• 1/2 cup gremolata, recipe follows
• 1 large lemon cut in half
• 3 thinly sliced lemons
• 1 bulb fennel, thinly sliced
• 1 heaping cup thinly sliced sweet onion
• 2½ lbs. small potatoes, simmered in water until tender, then cooled and cut into wedges
• 1 cup pitted and sliced green picholine olives
• 1/4 cup high quality extra-virgin olive oil plus 2-3 Tbs. to drizzle on cooked fish
• 1 tsp. fennel pollen, available from terraspice.com
• 2 cups salsa verde, recipe follows