Grilled Snapper with Four-Herb Gremolata

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.

点燃烤架或预热大型铸铁烤盘。在一个大碗中，用2汤匙的橄榄油和盐和胡椒粉调味。在中等高的热量上烧烤，转动，直到金色和嫩5到8分钟。将葱横向切成薄片，然后将辣椒纵向切成1/2英寸的条。

Brush the grill with oil. Rub only the flesh side of the fish with the remaining 2 tablespoons of oil and season with salt and pepper. Grill the snapper skin side down over moderately high heat until golden, 3 to 4 minutes. Flip and cook until opaque throughout, about 2 minutes longer. Transfer to plates.

In a large bowl, toss the lettuces and the grilled peppers and scallions with the chile and 1/4 cup of the gremolata. Spoon the salad over the fish and serve the remaining gremolata on the side.