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Herb Grilled Snapper

@arecipe.bsky.social

Oregano, dill, parsley, and rosemary give a Greek feel to regular snapper.

Ingredients

  • 1 ea. (2 lb) whole red snapper, cleaned, fins removed and head and tail left intact
  • Olive oil
  • ½ bunch dill
  • ½ bunch oregano
  • ½ bunch flat-leaf parsley
  • 2 sprigs rosemary
  • ½ bunch thyme
  • Several thin slices of red onion
  • 6 cloves garlic, smashed
  • Several thin slices of lemon
  • Salt
  • Black pepper
  • ½ cup white wine
  • 1 cup seafood stock

Instructions

  1. 1
    Coat fish with olive oil, then sprinkle liberally with salt and freshly-ground black pepper, inside and out.
  2. 2
    Stuff cavity with herbs, garlic, onion, and lemon. Score skin in a diamond pattern.
  3. 3
    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.
  4. 4
    Grill over medium high heat for 6–8 minutes per side. Remove and rest for 7 minutes. Serve.
Category
Entree/Main
Method
Grilling

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Herb_Grilled_Snapper