Grilled Snapper with A Herb Salad

Yields:	4 servings
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1	whole	fish
3	tablespoons	olive oil, extra-virgin	divided, plus extra for garnish
1/4	cup	basil	fresh
1/4	cup	mint leaves	fresh
1/4	cup	fennel fronds	fresh
1/4	cup	sorrel	fresh
1/4	cup	parsley leaves	fresh
1/4	cup	nasturtium flowers
1	each	lemon	juice and zest only

Preheat grill.

Clean and gut fish, remove top and bottom fins, scale and remove gills.

Brush with 1 tablespoon olive oil and place on grill and cook until done, about 20 to 25 minutes, turning once.

Meanwhile, toss herbs and flowers into a mixing bowl.

Add 2 tablespoons olive oil, lemon zest and juice and salt and pepper to taste.

Toss and set aside.

When fish is done, remove to serving platter, garnish with herb salad and serve with oil and lemon juice.

this was a hit with my family. EXCELLENT!!!!!!!!!!!!!!