Red Snapper with Grilled Radicchio Salad

• 3 tablespoons fresh lemon juice
• 2 tablespoons finely chopped fresh oregano
• 1/3 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
• Two 2-pound whole red snappers, cleaned
• Kosher salt
• Pepper
• Canola oil, for brushing
• 2 heads of radicchio (1 pound), quartered through the core
• 1/2 teaspoon finely grated orange zest plus 1/4 cup fresh orange juice
• 1 tablespoon balsamic vinegar

1. In a roasting pan or large baking dish, whisk the lemon juice with the oregano and 1/3 cup of the olive oil.
2. Using a sharp knife, make 3 diagonal slits 1/2 inch deep on both sides of each fish.
3. Season the fish inside and out with salt and pepper and add to the marinade; turn to coat.
4. Let stand at room temperature for 30 minutes, turning once.
5. Light a grill and brush the grate with canola oil.
6. Grill the fish over moderate heat, turning once, until cooked through, 13 to 15 minutes per side.
7. Transfer to a platter.
8. In a medium bowl, toss the radicchio with the remaining 2 tablespoons of olive oil and season with salt and pepper.
9. Grill over moderate heat, turning, until lightly charred and crisp-tender, about 3 minutes.
10. Arrange on the platter.
11. Drizzle the fish and radicchio with the orange juice, vinegar and olive oil.
12. Sprinkle with the orange zest and serve.

lemon juice, fresh oregano, extravirgin olive oil, red snappers, kosher salt, pepper, canola oil, radicchio, orange juice, balsamic vinegar

Taken from www.foodandwine.com/recipes/red-snapper-grilled-radicchio-salad (may not work)