Cookbook:Herb Grilled Snapper

Oregano, dill, parsley, and rosemary give a Greek feel to regular snapper.

Ingredients

 * 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

 * 1) Coat fish with olive oil, then sprinkle liberally with salt and freshly-ground black pepper, inside and out.
 * 2) Stuff cavity with herbs, garlic, onion, and lemon. Score skin in a diamond pattern.
 * 3) 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.
 * 4) Grill over medium high heat for 6–8 minutes per side. Remove and rest for 7 minutes. Serve.