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Wikibooks
Herb Grilled Snapper
Oregano, dill, parsley, and rosemary give a Greek feel to regular snapper.
Ingredients
ScaleNo serving count in the source — scale by factor
- red snapper, whole; cleaned, fins removed, head and tail intact1
- olive oil
- dill1/2 bunch
- oregano1/2 bunch
- parsley, flat-leaf1/2 bunch
- rosemary2 sprig
- thyme1/2 bunch
- red onion, thinly sliced
- garlic, smashed6 clove
- lemon, thinly sliced
- salt
- black pepper
- white wine1/2 cup
- seafood stock1 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Coat fish with olive oil, then sprinkle liberally with salt and freshly-ground black pepper, inside and out.
Stuff cavity with herbs, garlic, onion, and lemon. Score skin in a diamond pattern.
Combine seafood stock and white wine in a gallon size zip-top plastic bag. Insert fish, remove as much air as possible, and refrigerate for at least 30 minutes.
Grill over medium high heat for 6–8 minutes per side. Remove and rest for 7 minutes. Serve.