Grilled Snapper
GRILLED WHOLE SNAPPER
2-3 pounds whole snapper, gutted and scaled with head and tail intact
1 tablespoon salt
1/4 cup olive oil
1 tablespoon fresh parsley, chopped
1/2 lemon, thinly sliced
Fresh parsley and oregano, minced, for garnish
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Place fish with all the ingredients into a large Ziploc bag.
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Marinate for one hour or in the refrigerator for up to 12 hours, coating the fish in olive oil and lemon, allowing the flavors to be absorbed into the flesh.
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Grill on clean, very hot barbecue or charcoal grill, or in a baking dish 450 F.
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Grill fish 10-20 minutes on each side, depending on size and thickness. It’s easy to turn after it has cooked long enough.
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Place on platter, drizzle with sauce from Lemony Greek Potatoes (recipe follows) and serve more lemon sauce on the side.
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Garnish with parsley and oregano.
Makes 2-4 servings.
