Garlic and Citrus Grilled Snapper with Truffle Chimichurri Sauce
For the Snapper
1 whole snapper, rinsed & pat dry, about 2 pounds
1 lime, halved
Olive oil, for drizzling
Sea salt and freshly ground black pepper, to taste
No-sodium Cajun seasoning, to taste
Pinch crushed red peppers flakes
2 lemons, sliced
Handful of fresh parsley sprigs
1 garlic clove, sliced
1 orange, sliced
For the Truffle Chimichurri
2 cups fresh parsley leaves
1 cup fresh cilantro leaves
3 cloves garlic
1/3 cup lemon juice
1 cup extra virgin olive oil
4 teaspoons truffle oil
Sea salt, to taste
Pinch crushed red pepper flakes
Lemon slices, kumquats and fresh herbs, for garnish
Grilled plantains, for serving (optional)
Prepare the fish: Cut 2 to 4 diagonal slits on each side of the snapper (depending on size of the fish). Rub both sides of the snapper with the lime halves and squeeze the juice over. Drizzle with olive oil and season with salt, pepper, cajun seasoning and red pepper flakes.
Stuff the cavity of the fish with half of the lemon slices, the parsley sprigs and garlic. Layer the orange slices and remaining lemon slices in a grill basket and lay the snapper on top. Let marinate for 30 to 40 minutes.
Preheat an outdoor grill to medium-high heat.
Make the chimichurri: Combine the parsley, cilantro, garlic and lemon juice and vinegar in a food processor and pulse to chop. Add oils and blend to a make a thick sauce. Season with salt and red pepper flakes. (The sauce can also be done by hand – finely chop the herbs and garlic and whisk in a bowl with the lemon juice and oils.)
Grill the fish until just cooked through, about 7 minutes per side, depending on thickness.
Serve the fish with the sauce and grilled plantains if desired.