Ingredients
Β
- 1 whole Red Snapper, scaled, gutted
Β - 1/8 cup fresh parsley, coarsely chopped
Β - 2 cloves garlic, minced or crushed
Β - 1/4 tsp black pepper
Β - 1 TBL plus 1/2 teaspoon Kosher salt, divided
Β - Zest of one lemon
Β - 1/4 cup extra virgin olive oil
Β - 4 fresh lemons thinly sliced
Preparations:
Β - Cut diagonal slits about 2 inches apart on both sides of each fish
Β - 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.
Β - Stuff the inside of the fish with 5-6 lemon slices
Β - Rub extra virgin olive oil on the outside of each fish. Sprinkle the remaining 2 TBL of salt over the outside of each fish.
Β - 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.
Β - 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. Β Skin will be slightly charred.
Β - Remove from grilling basket and allow to sit for 5 minutes before serving.
