Ingredients

The following ingredients have 4 Servings
  • 2 whole red snappers ( , scaled, gutted)
  • 1/4 cup fresh parsley ( , coarsely chopped)
  • 4 cloves garlic ( , minced or crushed)
  • 1/2 teaspoon black pepper
  • 2 tablespoons plus 1/2 teaspoon Kosher salt ( , divided)
  • Zest of one lemon
  • 1/2 cup extra virgin olive oil
  • 8 fresh lemons (thinly sliced)

Instruction

  • Cut diagonal slits about 2 inches apart on both sides of each fish. This allows it to cook evenly while on the grill.
  • In a small bowl combine parsley, garlic, pepper, 1/2 teaspoon sea salt and lemon zest. Rub half of mixture onto the inside of each fish.
  • Stuff the inside of the fish with 5-6 lemon slices, fold slices in half if they have trouble fitting.
  • Rub extra virgin olive oil of the outside of each fish. Sprinkle remaining 2 tablespoons of salt over the outside of each fish.
  • To prepare the grilling basket, arrange a bed of lemon slices on one open side. Lie fish in a single layer over slices. Place remaining lemon slices over the tops of the fish. Close the basket.
  • Heat grill to medium heat. Grill for 10 minutes on each side or until fish slits look white and flaky. Skin will be slightly charred.
  • Remove from grilling basket and allow to sit for 5 minutes before serving. The skin is edible. Please be careful... fish has bones! Red snapper is very meaty, but you will find some.
  • If you've tried this recipe, please come back and let us know how you liked it!