Herb-Stuffed Red Snapper

Ingredients

• 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

Preparation

1. 1. Prepare grill.
2. 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.