Grilled Snapper with Four Herb Gremolata
Ingredients
- 1/4 cup each finely chopped chives, parsley, tarragon and chervil
- 1/3 cup plus 1/4 cup extra-virgin olive oil, plus more for brushing
- 1 teaspoon finely grated lemon zest plus 1/4 cup fresh lemon juice
- Kosher salt
- Pepper
- 1 red bell pepper—stemmed, peeled, quartered and seeded
- 1 yellow bell pepper—stemmed, peeled, quartered and seeded
- 12 scallions, trimmed
- Four 6-ounce red snapper fillets
- 5 ounces baby lettuces (4 cups)
- 1 Fresno chile, thinly sliced
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