Lunch

Grilled Mero with Charred Tomatillo-Serrano Emulsion & Spring Vegetables

Name: Grilled Mero with Charred Tomatillo-Serrano Emulsion & Spring Vegetables
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 2 servings
Ingredients: 2 mero fillets (6 oz each), skin on, room temperature; 6 fresh tomatillos, husked and halved; 2 serrano chiles, stemmed; ¼ cup fresh cilantro leaves; 2 tbsp neutral oil; 1 tbsp lime juice; 1 tsp fine salt, divided; 8 baby fennel bulbs, halved lengthwise; 12 radishes, halved; 1 cup snap peas; 2 tbsp extra-virgin olive oil; 2 cloves garlic, minced; fleur de sel; cracked black pepper

Delicate white mero (grouper) with a crispy, golden exterior meets a vibrant raw tomatillo and serrano emulsion. Charred spring vegetables—baby fennel, radish, and snap peas—add textural contrast and verdant freshness to this light, protein-forward Mexican lunch.

743cal 45gprotein 81gcarbs 32gfat 15min prep 18min cook 2serves

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