Grilled Fish with Jalapeno Salsa | McCormick For Chefs®

Ingredients

• Whole Grilled Fish | Serves 4
• 4 eaches Snapper or Branzino, 1 pound, whole, drawn/gutted, head-on
• 2 tsps Kosher Salt, divided
• 2 tsps McCormick Culinary ® Black Pepper, Pure Ground , divided
• Olive Oil, generous amount all over fish
• Salsa Verde | Serves 4
• 2 bunches Italian Parsley
• 2 bunches Chives
• 2 eaches Lime Zest
• 2 tbsps Lime Juice, freshly squeezed
• 4 tsps McCormick Culinary ® Tarragon Leaves
• 1/4 cup Grill Mates ® Mojito Lime Seasoning
• 2 tsps Jalapeno Pepper Ground
• 1 cup Olive Oil
• Kosher Salt, to taste
• McCormick Culinary ® Black Pepper, Pure Ground , to taste