Spring herb grilled red snapper

4 servings

Ingredients

Quantity Ingredient
4 smalls Whole red snappers, cleaned (1 1/2 to 2 pounds each)
4 tablespoons Extra-virgin olive oil
Coarse salt to taste
Freshly ground black pepper to taste
2 bunches Fresh thyme (large bunches)
4 Lemons, halved crosswise, for garnish
1 cup Light and Hot Sauce

Directions

These fish are easily cleaned by carefully cutting a 2" slit along the bottom, reaching in with your finger toward the gills and removing the innards. Serving them whole allows your guests to enjoy all the sweet tender meat.

1. Prepare grill with hot coals or preheat the broiler.

2. Rinse the fish inside and out, then pat dry. Brush the snapper inside and out with oil and sprinkle with salt and pepper. Place 3 or 4 sprigs of thyme inside each fish. Close the openings with small metal skewers.

3. Lightly oil the grill rack and place the fish on the rack, 4" from the heat source. Grill until cooked through, 4-6 minutes per side, turning once. Serve immediately on a decorative platter garnished with remaining thyme sprigs, the lemon halves and some fresh nasturnium flowers, if available. Serve the Light and Hot Sauce alongside.

Per serving: 286 calories, 13 grams fat, 62 milligrams cholesterol.

Submitted By MICHAEL ORCHEKOWSKI On 08-14-95

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