Grilled Whole Fish, Green Tomato and Herb Vinaigrette and Charred Lemon

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  • Level: Intermediate
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
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Green Tomato and Herb Vinaigrette:

1 cup olive oil

1/2 cup finely diced green tomatoes 

1/4 cup chopped fresh mint 

1/4 cup chopped fresh parsley 

1/4 cup chopped fresh tarragon 

1/4 cup yuzu juice 

1/8 cup rice vinegar 

3 shallots, finely diced 

2 cloves garlic, grated 

Charred Lemons:

2 lemons, halved

Grilled Fish:

Four 1 1/2-pound whole fish, such as bronzino or snapper, gutted and scaled

Zest of 2 lemons

Salt and freshly ground black pepper

Sliced radishes, for serving

Fried slivered shallots, for serving


  1. For the green tomato and herb vinaigrette: In a small bowl, combine the olive oil, green tomatoes, mint, parsley, tarragon, yuzu juice, rice vinegar, shallots and garlic. Mix well. Set aside.
  2. For the charred lemons: Preheat a grill or grill pan to medium-high. Set the lemon halves cut-side down on the grill. Cook, undisturbed, until charred, about 5 minutes. Set aside.
  3. For the grilled fish: Rub the fish with the lemon zest and sprinkle with salt and pepper. Place on the grill and cook, flipping halfway through, until the skin is crispy and charred and the flesh is flaky and opaque, about 10 minutes.
  4. Transfer the fish to dinner plates. Serve each with a charred lemon half and a small bowl of vinaigrette on the side.