Whole Baby Snapper And Green Sauce

• 3 whole baby snapper (about 12 ounces each), cleaned
• 1/2 teaspoon freshly ground black pepper, divided
• 1/4 teaspoon kosher salt
• 1 lemon, cut into 1/8-inch-thick slices
• Cooking spray
• 1 cup loosely packed fresh flat-leaf parsley leaves
• 2/3 cup loosely packed fresh mint leaves
• 1/4 cup loosely packed fresh dill
• 1/4 cup loosely packed fresh basil leaves
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons capers
• 4 anchovy fillets
• 3 garlic cloves, peeled

1. Preheat grill to medium-high heat.
2. Score snapper by making 4 (1-inch) crosswise cuts on each side of skin with a sharp knife. Sprinkle 1/4 teaspoon pepper and salt evenly inside cavities; arrange lemon slices evenly in cavities. Wrap fish tightly in foil coated with cooking spray. Place fish on grill rack; grill 15 minutes or until fish flakes easily when tested with a fork, turning once. Let stand 5 minutes before unwrapping.
3. Combine parsley and remaining ingredients in a food processor; process until finely chopped. Stir in remaining 1/4 teaspoon pepper. Serve sauce with fish.

baby snapper, freshly ground black pepper, kosher salt, lemon, cooking spray, parsley, mint leaves, dill, fresh basil, extravirgin olive oil, capers, anchovy, garlic

Taken from www.myrecipes.com/recipe/whole-baby-snapper-green-sauce (may not work)