Grilled Snapper with Nam Pla Sauce

By Chef Tim Hollingsworth

Renowned Chef Tim Hollingsworth offers Insiders a delicious snapper recipe that'll pair swimmingly with our 2018 George Phillips Cellars Reserve Selection No. 025 Pinot Noir.

Ingredients for Nam Pla Sauce
12 oz Fish Sauce
3 ea Thai Green Chilies
1 Tbsp Chopped Ginger
2 cups Water
1 1/2 cups Lime Juice
1/2 cup Palm Sugar
1 cup Chopped Lemongrass

Combine all ingredients into a pot, bring to a boil and then turn off the heat. Let stand for an hour, strain the sauce, and store for use. The sauce can be room temperature or cold for plating.

Ingredients for Snapper
4 Snapper Filets (or 2 whole fish, butterflied, depends what you can find)
Canola Oil
Salt & Pepper, to taste
1/2 bunch Parlsey, picked leaves with soft stems
1/2 bunch Cilantro, picked leaves with soft stems
1/2 bunch Thai Basil, picked leaves with blossoms if possible
Steamed Rice, if desired

Turn your grill on high. Season snapper filets, or whole snapper, with salt & pepper. Drizzle the skin side with canola oil. Grill snapper skin side down on grill. Cook until skin gets crispy, this will depend on the size of the snapper and heat of your grill. Flip once you have crispy skin and color on the other side. Make sure the other side is cooked, this may only take a minute depending on how thick the filets are.

Place Nam Pla sauce on platter, it will be a bit watery. Place grilled fish on top. Garnish with picked herbs. Spoon over your favorite steamed rice and enjoy.