Grilled Fresh Red Snapper Stuffed with Lobster in a Curry Mango Mojito

• 2 sprigs rosemary
• 1 cup olive oil
• 1 tablespoon garlic, chopped
• Sea salt and pepper
• 1 (1 to 1 1/2 pound) whole red snapper, cleaned
• 1/2 pound Caribbean lobster, cut into medallions
• 1 plantain leaf
• Curry Mango Mojito, recipe follows

1. Preheat a grill to a medium heat.
2. In a small bowl, combine the rosemary, olive oil, garlic, salt, and pepper.
3. Rub this mixture inside and outside the entire fish.
4. Place lobster inside cavity of fish and wrap the fish in a plantain leaf.
5. Grill over medium heat for about 5 minutes per side.
6. The fish should be opaque when fully cooked.
7. Serve with Curry Mango Mojito sauce.
8. 1 ripe mango, chopped into 1/2-inch dice
9. 1 bunch cilantro, leaves chopped
10. 1 cup extra-virgin olive oil
11. 1/2 teaspoon sugar
12. 1/2 teaspoon curry paste
13. 1 teaspoon fresh basil, cut into chiffonade
14. In a small bowl, gently mix all ingredients until well combined.
15. Heat a small saute pan over medium heat and saute until warmed through.
16. Serve with fish.

rosemary, olive oil, garlic, salt, red snapper, caribbean lobster, plantain leaf, curry mango

Taken from www.foodnetwork.com/recipes/grilled-fresh-red-snapper-stuffed-with-lobster-in-a-curry-mango-mojito-recipe.html (may not work)