![Grilled Snapper with Four-Herb Gremolata](https://cdn.statically.io/img/www.foodandwine.com/thmb/cQlqKEHxX9LEqDWUymX2dyfGNUk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/grilled-snapper-with-four-herb-gremolata-XL-RECIPE0616-450a561e559b4f74a960f4d0c4cb0d5c.jpg)
Ingredients
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1/4 cup each finely chopped chives, parsley, tarragon and chervil
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1/3 cup plus 1/4 cup extra-virgin olive oil, plus more for brushing
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1 teaspoon finely grated lemon zest plus 1/4 cup fresh lemon juice
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Kosher salt
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Pepper
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1 red bell pepper—stemmed, peeled, quartered and seeded
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1 yellow bell pepper—stemmed, peeled, quartered and seeded
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12 scallions, trimmed
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Four 6-ounce red snapper fillets
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5 ounces baby lettuces (4 cups)
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1 Fresno chile, thinly sliced
Directions
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In a medium bowl, combine the herbs with 1/3 cup of the olive oil, the lemon zest and lemon juice; season the gremolata with salt and pepper and mix well.
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Light a grill or preheat a large cast-iron grill pan. In a large bowl, toss the bell peppers and scallions with 2 tablespoons of the olive oil and season with salt and pepper. Grill over moderately high heat, turning, until golden and tender, 5 to 8 minutes. Halve the scallions crosswise and cut the peppers lengthwise into 1/2-inch strips.
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Brush the grill with oil. Rub only the flesh side of the fish with the remaining 2 tablespoons of oil and season with salt and pepper. Grill the snapper skin side down over moderately high heat until golden, 3 to 4 minutes. Flip and cook until opaque throughout, about 2 minutes longer. Transfer to plates.
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In a large bowl, toss the lettuces and the grilled peppers and scallions with the chile and 1/4 cup of the gremolata. Spoon the salad over the fish and serve the remaining gremolata on the side.
Make Ahead
The gremolata can be refrigerated for 3 hours.
Suggested Pairing
Tangy Sauvignon Blanc.