Herb-Stuffed Red Snapper

Be careful when testing for doneness, as steam will escape from the foil when you open it. A whole fish makes a dramatic entrée, best served family-style so guests can help themselves to this succulent dish. If you have extra fresh herbs on hand, garnish the platter with them.

Yield: 4 servings (serving size: about 4 ounces fish and 1 lemon wedge)

Ingredients

• 1  (4-pound) cleaned whole red snapper
• Cooking spray
• 1  teaspoon  extravirgin olive oil
• 1  teaspoon  salt, divided
• 4  lemon slices
• 4  large fresh basil leaves
• 3  parsley sprigs
• 3  mint sprigs
• 2  thyme sprigs
• 4  lemon wedges

Preparation

1. Prepare grill.

2. Score fish by making 3 diagonal cuts on each side. Lay 1 (18 x 12–inch) sheet of foil flat on a work surface, and coat with cooking spray. Place fish in center of sheet; rub oil in fish cavity. Sprinkle 1/2 teaspoon salt in fish cavity; sprinkle remaining 1/2 teaspoon salt evenly on both sides of fish. Place lemon slices and next 4 ingredients (through thyme) in fish cavity. Wrap fish in foil, twisting ends to seal; place fish on grill rack. Grill 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Discard lemon slices and herbs. Serve fish with lemon wedges.

Nutritional Information

Calories:

241 (19% from fat)

Fat:

5.2g (sat 0.9g,mono 2.2g,poly 1.3g)

Protein:

44.9g

Carbohydrate:

1.7g

Fiber:

0.5g

Cholesterol:

80mg

Iron:

0.5mg

Sodium:

687mg

Calcium:

75mg