Whole Snapper With Fennel And Lemon

• 4 teaspoons olive oil, divided
• 1/2 cup vertically sliced onion
• 1 cup thinly sliced fennel bulb
• 2 (2-pound) cleaned whole red snapper
• 1 teaspoon fennel seeds, toasted and crushed
• 2 teaspoons grated lemon rind
• 3/4 teaspoon sea or kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1 lemon, cut into 8 slices
• Cooking spray
• Fennel fronds (optional)

1. Prepare grill to medium-high heat.
2. Heat 1 teaspoon oil in a nonstick skillet over medium heat. Add onion and fennel bulb, and cook 3 minutes, stirring constantly. Set aside.
3. Score skin of fish with 3 diagonal cuts. Combine fennel seeds, rind, salt, and pepper. Rub each fish with 1 1/2 teaspoons oil and half of fennel seed mixture. Stuff half of onion mixture and 4 lemon slices into each fish cavity.
4. Place fish on grill rack coated with cooking spray, and grill 8 minutes. Carefully roll fish over; grill 8 minutes or until fish flakes easily when tested with a fork.
5. Garnish with fennel fronds, if desired.

olive oil, onion, fennel bulb, red snapper, fennel seeds, lemon rind, kosher salt, freshly ground black pepper, lemon, cooking spray, fennel

Taken from www.myrecipes.com/recipe/whole-snapper-with-fennel-lemon (may not work)