Grilled Red Snapper With Smoked Almond Herb Garden Chimichurri Recipes

Steps:

• Prepare the fish:
• Set the fish on a wire rack and let sit until dry, about 30 minutes, turning once or twice. Make five 1/4-inch deep slashes into the flesh on both sides. In a small bowl, combine the jalapeño and garlic and season with salt and pepper. Rub the mixture into the slashes and any remaining into the cavity. Add the lemon and shallot slices to the cavity. Rub the fish all over with oil and season generously with salt and pepper.
• Light a grill and wire-brush any debris from the grates. Wipe off any debris and rub the grates generously with oil. Alternatively, rub a large fish basket with oil and add the fish.
• Grill the fish over medium-high heat covered, without touching for 15 minutes, until lightly charred and the skin releases from the grates easily. Using a carving fork, carefully lift the fish and slip a large spatula underneath. Gently flip the fish and grill the other side until the skin releases and the flesh is cooked through, about 15 minutes longer. Transfer the fish to a platter and let sit for 10 minutes.
• Meanwhile, prepare the chimichurri:
• In a bowl, combine the herbs, almonds, shallot, lemon juice and olive oil and season with salt and pepper.
• Using a spoon, pull out the row of pin bones that run along the top ridge of the fish. Carefully separate the top fillet from the center bone and transfer it to a plate. Lift the bone and discard. Transfer the bottom fillet to the platter. Serve with the Chimichurri sauce and lemon wedges.

Steps:

• Use a paring knife to cut four slits into both sides of each snapper, cutting through the skin and flesh. Whisk half of the lemon juice in a bowl with the oregano and half of the olive oil. Salt each fish liberally and put in a nonreactive container. Put the fish in a dish and pour the lemon mixture over them. Let sit at room temperature for 1 hour, turning the fish after 30 minutes to take in the marinade.
• Lay out five grape leaves on the counter, making sure to overlap them to create a sheet that is as wide as the fish is long, and long enough to wrap around the snapper 1 1/2 times. Wrap one of the fish in the leaves. Repeat with the remaining grape leaves and snapper. Brush with the remaining olive oil and set aside.
• Heat a grill to medium-high. In a 2-quart saucepan, combine the stock, garlic, and remaining lemon juice. Bring to a simmer. Remove from the heat and whisk in the egg. Return the pan to the stovetop over low heat and, stirring constantly, cook until the sauce thickens (make sure it does not get too hot or the eggs will scramble). Set it in a warm spot on the stove.
• Grill the fish for 4 minutes per side, making sure not to burn the grape leaves.
• To serve, set one whole wrapped fish on a serving plate and top with the sauce.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.