Herb-Stuffed Red Snapper

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.


4 servings (serving size: about 4 ounces fish and 1 lemon wedge)

Recipe from

Cooking Light

Nutritional 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


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


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.

David Bonom,

Cooking Light

June 2008
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