Grilled Red Snapper Tacos with Chimichurri

Prepare a hot fire in a grill.

To make the chimichurri, combine the cilantro, parsley, garlic, jalapeño, cumin and 1/2 tsp. salt in a food processor and pulse until finely chopped, scraping down the sides with a spatula as needed. With the machine running, drizzle in the 1/2 cup olive oil in a slow, steady stream and process until well combined. Taste and adjust  the seasoning with salt. Transfer to a bowl and set aside.

Brush both sides of the fish with the 3 Tbs. olive oil and season generously with salt and pepper. Stuff the belly of each fish with 3 or 4 lemon slices. If you have a fish basket, place your fish inside and then place on the grill. If you don’t have a fish basket, coat the grill grate generously with cooking spray and arrange the fish on the grate directly over the heat (use a large, flat spatula in one hand and an oven mitt in the other when flipping the fish). Cover and grill the fish for 10 minutes. Turn the fish, re-cover the grill and grill until the flesh of the fish is opaque throughout and flakes easily with a fork, about 10 minutes more.

To serve, transfer the fish to a platter and drizzle with a few tablespoons of the chimichurri. Using a fork, flake off pieces of the fish and fill the tortillas with fish, adding more chimichurri as desired. Serve immediately. Serves 4 to 6.

Adapted from Williams-Sonoma Taco Night, by Kate McMillan (Weldon Owen, 2014)