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Herb-Stuffed Red Snapper

Yield 4 servings (serving size: about 4 ounces fish and 1 lemon wedge)
Be careful when testing for doneness, as steam will escape from the foil when you open it. A whole fish makes a dramatic entrée, best served family-style so guests can help themselves to this succulent dish. If you have extra fresh herbs on hand, garnish the platter with them.


  • 1 (4-pound) cleaned whole red snapper
  • Cooking spray
  • 1 teaspoon extravirgin olive oil
  • 1 teaspoon salt, divided
  • 4 lemon slices
  • 4 large fresh basil leaves
  • 3 parsley sprigs
  • 3 mint sprigs
  • 2 thyme sprigs
  • 4 lemon wedges

Nutrition Information

  • calories 241
  • caloriesfromfat 19 %
  • fat 5.2 g
  • satfat 0.9 g
  • monofat 2.2 g
  • polyfat 1.3 g
  • protein 44.9 g
  • carbohydrate 1.7 g
  • fiber 0.5 g
  • cholesterol 80 mg
  • iron 0.5 mg
  • sodium 687 mg
  • calcium 75 mg

How to Make It

  1. Prepare grill.

  2. Score fish by making 3 diagonal cuts on each side. Lay 1 (18 x 12–inch) sheet of foil flat on a work surface, and coat with cooking spray. Place fish in center of sheet; rub oil in fish cavity. Sprinkle 1/2 teaspoon salt in fish cavity; sprinkle remaining 1/2 teaspoon salt evenly on both sides of fish. Place lemon slices and next 4 ingredients (through thyme) in fish cavity. Wrap fish in foil, twisting ends to seal; place fish on grill rack. Grill 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Discard lemon slices and herbs. Serve fish with lemon wedges.