Cookbook:Herb Grilled Snapper
| Herb Grilled Snapper | |
|---|---|
| Category | Fish recipes |
| Difficulty |  |
Cookbook | Ingredients | Recipes
Oregano, dill, parsley, and rosemary give a Greek feel to regular snapper.
Ingredients edit
- 1 ea. (2 lb) whole red snapper, cleaned, fins removed and head and tail left intact
- Olive oil
- ½ bunch dill
- ½ bunch oregano
- ½ bunch flat-leaf parsley
- 2 sprigs rosemary
- ½ bunch thyme
- Several thin slices of red onion
- 6 cloves garlic, smashed
- Several thin slices of lemon
- Salt
- Black pepper
- ½ cup white wine
- 1 cup seafood stock
Procedure edit
- Coat fish with olive oil, then sprinkle liberally with salt and freshly-ground black pepper, inside and out.
- Stuff cavity with herbs, garlic, onion, and lemon. Score skin in a diamond pattern.
- Combine seafood stock and white wine in a gallon size zip-top plastic bag. Insert fish, remove as much air as possible, and refrigerate for at least 30 minutes.
- Grill over medium high heat for 6–8 minutes per side. Remove and rest for 7 minutes. Serve.