Grilled Snapper with Four-Herb Gremolata

• 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 pepperstemmed, peeled, quartered and seeded
• 1 yellow bell pepperstemmed, peeled, quartered and seeded
• 12 scallions, trimmed
• Four 6-ounce red snapper fillets
• 5 ounces baby lettuces (4 cups)
• 1 Fresno chile, thinly sliced

1. In a medium bowl, combine the herbs with 1/3 cup of the olive oil, the lemon zest and lemon juice; season the gremolata with salt and pepper and mix well.
2. Light a grill or preheat a large cast-iron grill pan.
3. In a large bowl, toss the bell peppers and scallions with 2 tablespoons of the olive oil and season with salt and pepper.
4. Grill over moderately high heat, turning, until golden and tender, 5 to 8 minutes.
5. Halve the scallions crosswise and cut the peppers lengthwise into 1/2-inch strips.
6. Brush the grill with oil.
7. Rub only the flesh side of the fish with the remaining 2 tablespoons of oil and season with salt and pepper.
8. Grill the snapper skin side down over moderately high heat until golden, 3 to 4 minutes.
9. Flip and cook until opaque throughout, about 2 minutes longer.
10. Transfer to plates.
11. In a large bowl, toss the lettuces and the grilled peppers and scallions with the chile and 1/4 cup of the gremolata.
12. Spoon the salad over the fish and serve the remaining gremolata on the side.

chives, extravirgin olive oil, lemon zest, kosher salt, pepper, red bell pepperstemmed, yellow bell pepperstemmed, scallions, red snapper, baby lettuces, chile

Taken from www.foodandwine.com/recipes/grilled-snapper-four-herb-gremolata (may not work)