Grilled Whole Snapper With Tomato-Cucumber Salad

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Los Angeles Times

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Ingredients

This is also good with loup de mer (or branzino) or rockfish.

1 cup dry bread crumbs

2 cloves garlic

2 tablespoons fresh parsley

1/2 teaspoon grated lemon zest

1/3 cup plus 3 tablespoons olive oil, divided

2 (1 1/2-to-2-pound) whole Tai snappers, cleaned

Salt

Juice of 1 lemon

1/4 cup stems and trimmings from assorted herbs (such as basil, parsley and rosemary)

1 pound cherry tomatoes

1/2 pound cucumbers

2 teaspoons red wine vinegar

1 tablespoon minced fresh basil

Pepper

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