Grilled Whole Fish With Caper Mayonnaise - cooking recipe

Ingredients

1 (2 3/4 lb) whole snapper, scaled, gutted
2 None lemons, quartered, 1 juiced
4 sprigs fresh flat-leaf parsley, plus 1 tbsp chopped
1/3 cup extra virgin olive oil
None None Caper Mayonnaise
3/4 cup mayonnaise
1 tbsp capers, chopped
1 tbsp Dijon mustard
8 None cornichons, finely chopped
1 stalk celery, finely chopped

Preparation

Preheat grill. Coat a fish grill basket with cooking oil.
Make 2 long cuts, about 1/3 inch deep, into thickest part of each side of fish. Drizzle with 1 tbsp lemon juice. Season inside and outside of fish then stuff cavity with squeezed lemon quarters and parsley sprigs. Transfer to prepared grill basket. Grill, uncovered, for 15 mins per side, or until cooked to your liking.
Meanwhile, grill remaining lemon quarters for 10 mins, until charred.
For the lemon vinaigrette, whisk together 2 tbsp lemon juice, olive oil and chopped parsley. Set aside.
To make the caper mayonnaise, combine all ingredients in a small bowl. Set aside.
Carefully transfer fish to a serving platter. Drizzle with a little lemon vinaigrette. Serve with caper mayonnaise, remaining lemon vinaigrette and charred lemon quarters.