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Herb Grilled Snapper

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

Medium
Start Cooking!Original Recipe
Ingredients
Everything you'll need to make this recipe
1

1 ea. (2 lb) whole red snapper, cleaned, fins removed and head and tail left intact

2

Olive oil

3

½ bunch dill

4

½ bunch oregano

5

½ bunch flat-leaf parsley

6

2 sprigs rosemary

7

½ bunch thyme

8

Several thin slices of red onion

9

6 cloves garlic, smashed

10

Several thin slices of lemon

11

Salt

12

Black pepper

13

½ cup white wine

14

1 cup seafood stock

Instructions
Step-by-step guide to making this recipe
1

Coat fish with olive oil, then sprinkle liberally with salt and freshly-ground black pepper, inside and out.

2

Stuff cavity with herbs, garlic, onion, and lemon. Score skin in a diamond pattern.

3

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.

30 minutes

4

Grill over medium high heat for 6–8 minutes per side. Remove and rest for 7 minutes. Serve.

6–8 minutes