Grilled Red Snapper with Citrus Herb Salad

Serves 4.

All you need:Red Snapper Citrus Herb Salad
Salad

  • 4 small radishes, thinly sliced
  • ½ small fennel bulb, halved cored and shaved paper thin, plus 2 tbsp fennel fronds
  • ¼ small red bell pepper, finely diced
  • ½ jalapeno, seeded and thinly sliced
  • 2 tbsp chopped cilantro
  • 1 tbsp thinly sliced green onions
  • 2 tbsp chopped mint
  • 1 avocado, peeled, pitted and diced
  • 1 large ripe grapefruit
  • 1 large ripe tangerine
  • 2 tbsp olive oil
  • Squeeze of fresh lemon juice
  • Salt and pepper, to taste
  • 4 cups spring greens

Fish

  • 4 (4 to 6 oz each) skin-on red snapper fillets
  • Olive oil, for brushing
  • Salt and freshly ground black pepper, to taste
  • Squeeze of fresh lemon juice

All you do:
Salad:

  1. In a large bowl, toss radishes, fennel bulb and fronds, bell pepper, jalapeno, cilantro, green onions and mint; fold in avocado.
  2. Using a sharp knife, peel the grapefruit and tangerine, removing all of the bitter white pith. Working over a separate bowl, cut between the membranes and release the sections into the bowl. Squeeze the membranes over the bowl to release all the juice. Add the citrus sections to the radish salad and reserve the juice in the bowl.
  3. To make the dressing, add olive oil and lemon juice to the bowl with the citrus juice and season with salt and pepper. Toss the spring greens with a couple tablespoons of dressing and place the remainder of the dressing on the radish salad. Set aside.

Fish:

  1. Preheat grill to medium-high heat. Brush the grill grates and flesh of fish with olive oil; season with salt and pepper.
  2. Place fish flesh side down on grill and cook for 2 minutes; turn 45 degrees to create hatch grill marks and cook for 2 minutes more. Flip fish and finish grilling until just white throughout or internal temperature reaches 145 degrees. Remove fish from grill and squeeze with lemon.

To serve, divide spring greens among four separate plates and top with a piece of grilled fish. Top each piece of fish with radish citrus salad and serve immediately.

Author: Andrew Kintigh

Chef Andrew Kintigh started his culinary career at the age of 14, working at a catering company in northwest Iowa. Andrew pursued his passion for cooking at the Art Institutes International Minnesota. He earned an Associate’s degree in culinary arts and a Bachelor’s degree in culinary management. With over a decade of experience, Andrew has worked at a few of Minneapolis’ favorite restaurants, such as Dakota Jazz Club & Restaurant, Bobino Café & Wine Bar, and Tryg’s Restaurant, before he joined the North Ankeny Blvd Hy-Vee team. Andrew participates in numerous Des Moines area events, including Iowa’s Premiere Beer, Wine & Food Expo, Hy-Vee Whole Health Experience, Swine Festival, Morsel Combat, Blue Ribbon Bacon Festival, and the Iowa State Fair. Recently, Andrew was named the Ethnic Meals champion at the Food Marketing Institute’s Supermarket Chef Showdown in Chicago. You can often catch Andrew on air doing a radio segment or chatting with local TV anchors about his latest recipes. Andrew specializes in teaching how to cook with fresh new ingredients and bringing his creative recipes to the family table.