This seafood entree by Nashville’s Chef Tony Galzin of Nicky’s Coal Fired is absolutely swimming in flavor. Topped with a salsa verde full of McCormick Culinary® Tarragon Leaves, McCormick Culinary® Jalapeno Pepper, Ground, and Grill Mates® Mojito Lime Seasoning, this savory selection is then seasoned with McCormick Culinary® Black Pepper, Pure Ground before grilling. Get your grills ready!
Yield: 4 Servings
Whole Grilled Fish
4 eaches Whole Snapper/Branzino, drawn, gutted and head-on
2 teaspoons Kosher salt, divided
2 teaspoons McCormick Culinary®Black Pepper, Pure Ground
2 teaspoons Olive oil
Jalapeno Salsa Verde
2 bunches Italian parsley
2 bunches chives
2 eaches Limes, zested
2 tablespoon Lime juice, fresh
4 teaspoons McCormick Culinary® Tarragon Leaves
¼ cup Grill Mates® Mojito Lime Seasoning
2 teaspoons McCormick Culinary® Jalapeno Pepper, Ground
2 teaspoons Capers
1 cup Olive oil
½ teaspoon Kosher salt, to taste
½ teaspoon McCormick Culinary® Black Pepper, Pure Ground, to taste
For the Jalapeno Salsa Verde:
- Pick parsley leaves and add with chives, capers, lime zest and juice, all spices and olive oil in a blender.
- Blend until semi-smooth. Season with salt and McCormick Culinary® Black Pepper, Pure Ground to taste.
For the Whole Grilled Fish:
1. Preheat grill on high heat and prepare fish.
2. Using heavy-duty scissors cut off all fins and trim the tails.
3. Season the inside and outside with kosher salt and
McCormick Culinary® Black Pepper, Pure Ground.
4. When ready to grill, run a generous amount of olive oil all over the fish.
5. Place on hot grill and don’t move until the skin is charred (about 3-5 minutes).
6. Carefully flip the fish and repeat on other side.
Grill for a total of 10-15 minutes or until fish is cooked through
1. Transfer the fish to platters and cover with salsa verde.
Chef’s Tip: For an appetizer or tapas menu: filet and portion fish with skin on (before cooking) and prepare and serve following the above recipe.
For more flavorful recipe inspiration visit: www.mccormickforchefs.com