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MICHAEL SYMON Grilled Snapper with Greek Salad

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This Grilled Snapper with a Greek Salad is a great combination for a delicious meal!

  • 3 pounds whole Snapper (gutted, scaled, skin scored)
  • 1 bundle fresh dill
  • 2 lemons (sliced)
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper (to taste)


  • 2 tablespoons red wine vinegar
  • 1 lemon (juiced)
  • 1 clove garlic (peeled, minced)
  • 2 teaspoons fresh oregano (finely chopped)
  • 2 teaspoons fresh parsley (finely chopped)
  • 1/3 cup olive oil
  • 2 heirloom or vine-ripened tomatoes (cut into wedges)
  • 1 small English cucumber (cut into quarters, 2-inch pieces)
  • 1 red bell pepper (large dice)
  • 1/4 cup Kalamata olives (halved)
  • 1/2 cup feta (broken into chunks)
  • 1 head romaine (thinly sliced)
  • Kosher salt and freshly ground black pepper (to taste)
  • Preheat a grill or grill pan over medium heat.
  • Pat the fish dry with paper towels. Season the snapper inside and out with salt and pepper. Cut 3-4 slits on a bias on the outside of the fish. Stuff the cavity with the dill and lemon slices. Brush the entire fish with olive oil. Place the snapper on the grill and grill until flaky and cooked through, about 10-12 minutes per side, depending on the size of the fish.
  • When the fish is cooked, remove from the grill, place on a platter and serve with the Greek salad. Use a butter knife to easily remove the fish meat from the bones.
  • For the Salad: In a large bowl, add the red wine vinegar, lemon juice, garlic, oregano, parsley, and olive oil, and whisk to combine. Season with salt and pepper. Add the tomatoes, cucumber, peppers, olives, feta, and romaine, and toss to coat.
  • Tip: To check if the fish is cooked through, insert a pairing knife into the thickest part of the fish. The knife should slide in easily with no resistance.
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