Whole Grilled Red Snapper Provençal

• 2 garlic bulbs, unpeeled
• 1 2/3 cups extra-virgin olive oil, divided
• 2 medium-size vine-ripened tomatoes
• 1/2 cup slivered fresh basil leaves
• 3/4 teaspoon fine-grain sea salt, divided
• 3/4 teaspoon freshly ground pepper, divided
• 2 (2 1/2- to 3-pound) whole red snapper, dressed, leaving scales on
• 6 sprigs fresh rosemary

1. Cut off pointed end of garlic; place bulbs on a piece of aluminum foil, and drizzle with 1 tablespoon olive oil. Fold to seal.
2. Bake at 425u0b0 for 30 minutes; cool. Squeeze pulp from garlic cloves into a small saucepan. Set aside.
3. Cook tomatoes in boiling water for 30 seconds; drain. Peel, seed, and dice tomatoes; add to garlic. Stir in 1 1/2 cups olive oil, basil, 1/4 teaspoon sea salt and 1/4 teaspoon pepper. Set aside.
4. Sprinkle snapper cavities with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper; insert rosemary sprigs. Brush skins lightly with remaining olive oil. Place fish in 2 lightly greased grill baskets.
5. Grill, covered with grill lid, over high heat (400u0b0 to 500u0b0) 10 to 12 minutes on each side or until fish flakes with a fork.
6. Cook tomato sauce over low heat until warm. Spoon 1 cup sauce over fish Serve immediately with remaining sauce.

garlic, extravirgin olive oil, tomatoes, basil, finegrain sea salt, freshly ground pepper, red snapper, rosemary

Taken from www.myrecipes.com/recipe/whole-grilled-red-snapper-provenal (may not work)