Cookbook:Herb Grilled Snapper
Appearance
Herb Grilled Snapper | |
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Category | Fish recipes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Oregano, dill, parsley, and rosemary give a Greek feel to regular snapper.
Ingredients
[edit | edit source]- 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 | edit source]- 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.