Grilled Red Snapper w/ Grilled Potatoes and Peppers.

1/2 cup extra virgin olive oil
1/4 cup flat parsley
1 2lb red snapper , scales removed,gills removed, fins clipped and guts removed
2 cloves garlic, minced

4 thin slices of lemon

1 yellow onion, thinly sliced

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

2 lbs yukon gold potatoes

salt and pepper, to taste

-Place potatoes in a stock pot and fill with water. Add salt and cook until tender (about 10 minutes).  Once cooked strain and let cool.

-Heat a saute pan, add 2 tbs olive oil and saute peppers, onions and garlic, season with salt and pepper

-Preheat BBQ on medium high heat

-Season the inner cavity of the snapper with salt and pepper.  Stuff the cavity with the garlic, parsley and lemon slices.  Season the outside of the fish with salt and pepper and 2 tbs olive oil.

-Cut the cooled potatoes in half, drizzle with olive oil, season with salt and pepper and grill skin side up until heated through and there are nice grill marks.

-Cook fish just until opaque and fish is flaky, turning once.  It should take about 9 minutes per inch of thickness.

-Toss the grilled potatoes with the peppers, onions and garlic.

-Serve the fish atop the potatoes. Finish with a drizzle of high quality evoo, a squeeze of fresh lemon juice and a sprinkle of fluer de sel.