Snapper With Cucumber Vinaigrette

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1 large lemon

4 plum tomatoes—halved, seeded and cut into 3/4-inch dice

1 European cucumber, seeded and cut into 3/4-inch dice

1 large shallot, minced

1 tablespoon minced thyme

1/4 cup minced chives

1/4 cup extra-virgin olive oil, plus more for brushing

Salt and freshly ground pepper

Four 6-ounce skinless red snapper fillets (about 1 inch thick)

Braised Endives

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