RecipesCooking Techniques

Grilled Whole Snapper

Grilled Whole Snapper

Cover the grill while you're cooking the fish to keep the flesh moist and to prevent flare-ups that would burn the breadcrumbs. We like to use a grill basket, which helps prevent sticking, but you can cook the fish directly on the grill.

Ingreadient

• 2 (1 1/4- to 1 1/2-pound) whole red snappers, cleaned and scaled
• 1 teaspoon kosher salt, divided
• 2 large sprigs rosemary plus 1 tablespoon chopped fresh rosemary, or 2 teaspoons dried rosemary, crumbled and divided
• 3 tablespoons olive oil, divided
• 2 garlic cloves, minced
• 1 tablespoon dry breadcrumbs
• Lemon wedges, for serving

Direction

1. Ingredients.
2. Light the grill. Rinse the fish; dry the surfaces and cavities thoroughly. Cut shallow incisions in a crisscross pattern, about 1 inch apart, in each side of both fish.
3. Season each fish cavity with 1/8 teaspoon of the salt. Put a rosemary sprig in each cavity or rub each with 1/2 teaspoon dried rosemary.
4. Rub the surface of both fish using 2 tablespoons of the oil, the garlic, the chopped fresh or remaining 1 teaspoon dried rosemary, and the remaining 3/4 teaspoon salt.
5. Sprinkle the breadcrumbs on both sides of each fish. Drizzle both sides with the remaining tablespoon oil.
6. 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 until golden and just done, about 7 minutes longer. Remove the fish carefully so it doesn't stick.
7. 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. Repeat with the other fish. Pass lemon wedges.