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 12inch) 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
Member Ratings and Reviews
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This was my first attempt at a whole fish, so I did it exactly as instructed, and it turned out very nicely and tasted great. There are some problems with the recipe though-there is no indicated temperature for the grill, and the cooking time HAS to be wrong. There is another whole snapper recipe in the same issue that calls for 40 minutes. I realize that a foil packet will reduce time, but not that much. After 10 minutes it definitely was not done, and after 15, I thought it was done, but there were still raw spots. Would make this again, but would cook for 20.06/29/08





