January 21st, 2016
Chef Cory Vitiello, for Florida Department of Citrus
Rinse the Red Snapper inside and out using cold running water; pat dry with paper towel and set the fish on a cutting board. Using a very sharp knife, make three two-inch slits in the fish’s skin and stuff with the thinly sliced Florida grapefruit. Season the fish with kosher salt and rub the outside with oil.
Add 1 tablespoon of oil to a grill or grill pan and heat on medium-high. Place the fish skin side down on a 45 degree angle and do not move the fish once it hits the heat. The fish will take approximately 4 minutes on each side to cook through. Half way through the cooking time on each side, carefully turn the fish 1/4 of the way around. This will give you a cross-hatch grill mark on each side.
While the fish is grilling, put a small sauce pan on low heat. Add the remaining olive oil, caper berries, fennel, parsley leaves and Florida grapefruit segments and just gently warm them up.
You'll be able to tell when the fish is properly cooked by using a small paring knife to pry into the flesh where you made the slits in the skin. Poke your knife in until it just hits the bone, pull the flesh back and see that it is opaque and cooked through.
Gently remove the fish and transfer it to a serving platter, spoon the sauce and garnish over top and serve immediately.