How To Make Grilled Whole Fish with Salsa Verde - Best Recipe | Charleston Magazine
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Cooking tools:
- Grill
- Kitchen thermometer
- Instant-read thermometer
- Food processor
- Blender
- Mixing bowl
- Baking dish
- Serving platter
- Chef's knife
- Cutting board
- Pot
- Colander
- Measuring cup
- Measuring spoon
- Spoon
- Tongs
- Kitchen scale
- Microplane
- Citrus press
- Pepper mill
- Aluminum foil
- Stove
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
- 1 bunch flat-leaf parsley
- 4 cloves garlic
- Zest and juice of 3 lemons
- 1/2 cup extra-virgin olive oil
- 20 sprigs flat-leaf parsley with stems
- Leaves from 8 sprigs tarragon
- Leaves from 10 short sprigs mint
- Leaves from 12 sprigs basil
- 5 anchovies packed in oil, drained
- 6 cloves garlic, minced
- 2 Tbs. capers
- 2 Tbs. Dijon mustard
- Zest of 4 lemons
- 1 cup fresh lemon juice
- 1 cup extra-virgin olive oil
- Kosher salt
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