Flaky grilled snapper crowns a vibrant citrus salad of grapefruit, orange, fennel, herbs, and peppers, delivering bright, refreshing flavors with every crisp, coastal bite.

Serves: 2

Ingredients

  • 2 (6 oz) snapper fillets
  • 2 radishes, thinly sliced
  • 1 fennel bulb, thinly sliced
  • 1 serrano pepper, thinly sliced
  • 1/2 red bell pepper, chopped
  • 1 orange
  • 1 grapefruit
  • Fresh cilantro, mint, and chives, chopped
  • 2 tbsp olive oil
  • Salt and cracked black pepper, to taste

Preparation

  • Combine radishes, fennel, serrano, bell pepper, and herbs in a bowl.
  • Segment the orange and grapefruit, removing all pith. Add segments to the bowl and squeeze juice from the remaining membranes over the salad.
  • Drizzle with olive oil, season with salt and pepper, and toss. Chill while preparing fish.
  • Preheat grill. Brush snapper with olive oil and season with salt and pepper.
  • Grill fish for 2–3 minutes per side until cooked through.
  • Plate the salad and top with grilled snapper. Drizzle with additional olive oil if desired.