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
Place fish with all the ingredients into a large Ziploc bag.
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.
Grill on clean, very hot barbecue or charcoal grill, or in a baking dish 450 F.
Grill fish 10-20 minutes on each side, depending on size and thickness. It’s easy to turn after it has cooked long enough.
Place on platter, drizzle with sauce from Lemony Greek Potatoes (recipe follows) and serve more lemon sauce on the side.
Garnish with parsley and oregano.
Makes 2-4 servings.