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Herb-grilled snapper with buttermilk dressing

Servings:
Makes 8 servings
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Ingredients

For the snapper:
  • 1 (2-3 lb.) skin-on snapper fillet
  • 1/4 cup olive oil
  • 1 cup big handful fresh mixed herbs (dill, fennel, chives, tarragon)
For the buttermilk dressing:
  • 1 (2-3 lb.) skin-on snapper fillet
  • 1/4 cup olive oil
  • 1 cup big handful fresh mixed herbs (dill, fennel, chives, tarragon)
  • 1 cup buttermilk
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup rice wine vinegar
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon celery salt
  • 2 dash es tabasco
  • 1/3 cup mixed herbs (chives, chervil, dill), chopped

Preparation

Baking Directions:

1.

Wipe down the grate on your grill with a small amount of olive oil.

Heat an electric grill to high or make a hot charcoal fire.

2.

Season the snapper generously with salt and pepper.

Drizzle with the olive oil and pat to rub in.

Make a blanket of herbs on the filet.

3.

Cook the filet skin side down on the grill with the cover closed for 5 minutes.

Turn over and cook for an additional 5 minutes, or until just cooked through.

With a long spatula, remove the fish from the grill and squeeze a little lemon juice over the filet.

4.

For the dressing, whisk together the buttermilk, mayonnaise, sour cream, vinegar, garlic powder, onion powder, celery salt, Tabasco, salt and pepper in a large bowl until well-combined.

Stir in the chopped herbs.

5.

To serve, transfer the amberjack to a large platter with a bowl of buttermilk dressing and a plate of your favorite salad greens on the side.

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