Ingredients
- 1 whole Red Snapper, scaled, gutted
- 1/8 cup fresh parsley, coarsely chopped
- 2 cloves garlic, minced or crushed
- 1/4 tsp black pepper
- 1 TBL plus 1/2 teaspoon Kosher salt, divided
- Zest of one lemon
- 1/4 cup extra virgin olive oil
- 4 fresh lemons thinly sliced
Preparations:
- Cut diagonal slits about 2 inches apart on both sides of each fish
- In a small bowl combine parsley, garlic, pepper, 1/2 tsp sea salt and lemon zest. Rub half of mixture onto the inside of each fish.
- Stuff the inside of the fish with 5-6 lemon slices
- Rub extra virgin olive oil on the outside of each fish. Sprinkle the remaining 2 TBL of salt over the outside of each fish.
- To prepare the grilling basket, arrange a bed of lemon slices on one open side. Lie fish in a single layer over slices. Place remaining lemon slices over the tops of the fish. Close the basket.
- Heat grill to medium heat. Grill for 10 minutes on each side or until fish slits look white and flaky and the internal temperature reaches 165 degrees F. Skin will be slightly charred.
- Remove from grilling basket and allow to sit for 5 minutes before serving.
