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.

Yield: 4 servings (serving size: about 4 ounces fish and 1 lemon wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 241
  • Calories from fat: 19%
  • Fat: 5.2g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 1.3g
  • Protein: 44.9g
  • Carbohydrate: 1.7g
  • Fiber: 0.5g
  • Cholesterol: 80mg
  • Iron: 0.5mg
  • Sodium: 687mg
  • Calcium: 75mg

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.
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