Grilled Snapper with Chimichurri

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My biggest complaint living in Colorado is not having access to freshly caught saltwater fish.  I love living here and have no intentions of leaving any time soon, but I do know when it’s time to move on, my family will be heading near the ocean.  Whenever we visit our families, either in St Thomas or Virginia Beach, we eat as much fish as we can.  In the meantime we indulge on the occasion.  Whole Foods does have a pretty nice wild caught fish selection.  While shopping this weekend their whole snapper caught my eye.  I eat fish just about any way it can be prepared but whole grilled fish is one of my top three methods.  Super juicy and flavorful.

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I chose to make a chimmichuri sauce to go with the fish.  Cilantro, parsley, oregano, garlic, olive oil, and red wine vinegar.  Plenty of fresh herb flavor!  I stuffed the cavity of the snapper with lemon wedges and cilantro to season while grilling.  Josh and I were in our happy place.  We ate this outside with Cia at her picnic table, all three of us pulling the meat right off the bones.  Calen took a late nap, but I’m happy to report he ate plenty too once he was up.  Here are a few photos from our afternoon grill session..

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Cleaned to the bones, eyeballs and all!

Grilled Snapper with Chimichurri

  • 1/2 cup cilantro leaves, plus a handful more stems/leaves
  • 1/4 cup parsley leaves
  • 3-4 tablespoons fresh oregano leaves
  • 1 medium garlic clove
  • 1/8-1/4 cup olive oil, plus more
  • 3 tablespoons red wine vinegar
  • s&p
  • 1 lemon sliced into rounds
  • 2 1/2lb whole snapper, scaled and gutted
  1. Place cilantro, parsley, oregano, garlic, 1/8 cup olive oil, and red wine vinegar in a food processor.  Pulse until combined, drizzling in more olive oil if needed.  Season with s&p.
  2. Rinse snapper, inside too, and pat dry with a paper towel.  Score each side three times.  Rub both sides with olive oil and season with s&p.  Stuff cavity with cilantro stems/leaves and lemon rounds.
  3. Once grill is hot, coat with nonstick spray and place snapper on.  Cover and grill 7-8 minutes and flip.
  4. Spoon half the chimichurri sauce in the scores.  Cover and continue to cook another 7-8 minutes.  Once done, remove whole snapper from grill, flipping over so the under side is facing up.  Fill scores with the rest of the chimichurri.  Let sit 5 minutes and serve.

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