Snapper with Cucumber Vinaigrette

• 1 large lemon
• 4 plum tomatoeshalved, seeded and cut into 3/4-inch dice
• 1 European cucumber, seeded and cut into 3/4-inch dice
• 1 large shallot, minced
• 1 tablespoon minced thyme
• 1/4 cup minced chives
• 1/4 cup extra-virgin olive oil, plus more for brushing
• Salt and freshly ground pepper
• Four 6-ounce skinless red snapper fillets (about 1 inch thick)
• Braised Endives, for serving

1. Light a grill or preheat the oven to 500.
2. Using a small, sharp knife, peel the lemon, removing all the bitter white pith.
3. Cut the lemon into 1/4-inch dice, discarding the seeds.
4. Transfer the diced lemon to a medium bowl and add the tomatoes, cucumber, shallot, thyme and chives.
5. Stir in the 1/4 cup of olive oil and season with salt and pepper.
6. Lay two 20-inch-square sheets of heavy-duty foil on top of each other, then fold them in half to form a rectangle.
7. Fold up 2 inches on each side, neatly folding in the corners to form a low-sided box.
8. Brush the foil with olive oil and set the fish on the foil.
9. Season with salt and pepper and spoon 1/3 cup of the vinaigrette on each fillet.
10. Using 2 long spatulas, set the foil package on a medium-hot grill and cook for about 15 minutes, or until the fish is just cooked through.
11. Alternatively, roast the foil package on a cookie sheet in the oven for about 20 minutes.
12. Transfer to a platter and serve with Braised Endives.

lemon, cucumber, shallot, thyme, chives, extravirgin olive oil, salt, red snapper

Taken from www.foodandwine.com/recipes/snapper-with-cucumber-vinaigrette (may not work)