Herb Grilled Snapper

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

Category: Fish

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

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