Cookbook:Herb Grilled Snapper

Cookbook | Ingredients | Recipes

Oregano, dill, parsley, and rosemary give a Greek feel to regular snapper.


  • 1 2-lb. red snapper, cleaned, fins removed and head and tail left intact.
  • 1/2 bunch dill
  • 1/2 bunch oregano
  • 1/2 bunch flat-leaf parsley
  • 2 sprigs rosemary
  • 1/2 bunch thyme
  • Several thin slices of red onion
  • 6 cloves garlic, smashed
  • Several thin slices of lemon
  • Olive oil
  • Salt and black pepper
  • 1/2 cup white wine
  • 1 cup seafood stock


  1. Coat fish with olive oil and sprinkle liberally with salt and freshly ground black pepper, inside and out.
  2. Stuff cavity with herbs, garlic, onion, and lemon and score skin in a diamond pattern.
  3. Combine seafood stock and white wine in a gallon size zip-top plastic bag. Insert fish and refrigerate with as much air sucked out as possible for at least 30 minutes.
  4. Grill over medium high heat for 6-8 minutes per side. Remove and rest for 7 minutes. Serve.