Herb-Stuffed Red Snapper
- 1 (4-pound) cleaned whole red snapper
- Cooking spray
- 1 teaspoon extravirgin olive oil
- 1 teaspoon salt, divided
- 4 lemon slices
- 4 large fresh basil leaves
- 3 parsley sprigs
- 3 mint sprigs
- 2 thyme sprigs
- 4 lemon wedges
- Prepare grill.
- Score fish by making 3 diagonal cuts on each side. Lay 1 (18 x 12-inch) sheet of foil flat on a work surface, and coat with cooking spray. Place fish in center of sheet; rub oil in fish cavity. Sprinkle 1/2 teaspoon salt in fish cavity; sprinkle remaining 1/2 teaspoon salt evenly on both sides of fish. Place lemon slices and next 4 ingredients (through thyme) in fish cavity. Wrap fish in foil, twisting ends to seal; place fish on grill rack. Grill 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Discard lemon slices and herbs. Serve fish with lemon wedges.
red snapper, cooking spray, extravirgin olive oil, salt, lemon slices, fresh basil, parsley, mint sprigs, thyme, lemon wedges
Taken from www.myrecipes.com/recipe/herb-stuffed-red-snapper (may not work)