Stuffed Grilled Snapper
6 – 1-pound red snappers cleaned, scaled and de-boned (6x 454g)
1 tablespoon extra-virgin olive oil (15ml)
Stuffing:
2 tablespoons lemon zest chopped fine (30ml)
3 tablespoons olive oil (45ml)
1 bunch of cilantro cleaned
1 bunch parsley cleaned
½ bunch fresh thyme
2 teaspoons dried chilies (10ml)
salt and pepper to taste
12 toothpicks
Mop (optional):
2 tablespoons melted unsalted butter (30ml)
2 tablespoons olive oil (30ml)
juice of 1 lemon
salt & pepper to taste
Open fish and season with salt and pepper. Drizzle with olive oil and lemon zest. Add herbs evenly to stuff cavity. Secure with toothpicks.
Prepare barbecue for direct grilling. Preheat grill to medium heat. Oil snappers and season skin with salt. Place skin side down on a well oiled grill. Grill for 4 to 5 minutes per side. Flip carefully and grill a further 4 minutes. Remove. Enjoy.
You may brush fish with the Mop once it is removed from grill.
Serves 4