Red Snapper with Brandade

Preheat the grill or a charcoal grill to medium‑low heat (about 150‑325°F).

Rinse the whole red snapper and pat dry; season the inside cavity with salt.

Place the snapper on a rack or grill grate, brush the skin generously with olive oil and sprinkle with a pinch of salt.

Grill the snapper skin‑side down for 6–8 minutes, then carefully flip and grill the other side for another 6–8 minutes, or until the flesh is opaque and flakes easily.

While the fish is grilling, prepare the brandade:

a. Salt‑cure the fish fillet trimmings for 20 minutes, then rinse and pat dry.

b. In a skillet, sauté the garlic in a little olive oil, add the trimmings and fry until the meat falls apart and turns lightly golden.

c. Add milk, bring to a gentle boil, then stir in the potato purée until smooth.

d. Incorporate the remaining olive oil gradually, creating a silky sauce, and finish with chopped parsley; season to taste.

Remove the grilled snapper from the heat and let it rest for 2 minutes.

Plate the snapper on a serving platter, spoon the warm brandade over the side or serve in a bowl alongside the fish.

Garnish with a drizzle of extra olive oil and a sprinkle of fresh parsley if desired. Serve immediately.