How To Make Grilled Whole Snapper
Delight in the full flavors of a Grilled Whole Snapper, well-spiced with salt, pepper, rosemary, coated with bread crumbs, then grilled until golden!
- 1½lbswhole red snappers,(2 snappers)
- 2sprigslarge rosemary,plus an additional 1 tbsp chopped fresh rosemary
- 3tbspolive oil
- 1tbspdry bread crumbs
- lemon wedges
Light the grill.
Rinse the fish. Dry the surfaces and cavities thoroughly.
Cut the shallow incisions in a crisscross pattern, about 1-inch apart, on each side of both fishes.
Season each fish cavity with ⅛ teaspoon of salt.
Put a rosemary sprig on each cavity or rub with ½ teaspoon of dried rosemary.
Rub the surface of both fishes using 2 tablespoons of oil, garlic, the chopped fresh rosemary, or the remaining 1 teaspoon of dried rosemary, and the remaining ¾ teaspoon of salt.
Sprinkle the bread crumbs on both sides of each fish.
Drizzle both sides with the remaining tablespoon of oil.
Put the fish in a grill basket or onto a very clean grill rack.
Cook over moderately high heat for 7 minutes.
Turn and grill for about 7 minutes longer, until golden and just done.
Remove the fish carefully so it doesn’t stick.
Serve the fish on a platter.
Run a knife between the flesh and the bones and lift off the fillet.
Turn the fish over and repeat the process with the other fish.
Repeat with the other fish.
Pass the lemon wedges.
Wine Recommendation: Snapper is a delicate fish, and though grilling adds some stronger flavors, it’ll be best off with a fairly neutral but crisp white. Orvieto Classico strikes the perfect balance.
- Calories: 274.63kcal
- Fat: 12.71g
- Saturated Fat: 2.00g
- Monounsaturated Fat: 7.87g
- Polyunsaturated Fat: 1.92g
- Carbohydrates: 3.01g
- Fiber: 0.74g
- Sugar: 0.29g
- Protein: 35.39g
- Cholesterol: 62.94mg
- Sodium: 450.06mg
- Calcium: 72.26mg
- Potassium: 749.33mg
- Iron: 0.72mg
- Vitamin A: 59.06µg
- Vitamin C: 7.58mg
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