Whole Baby Snapper and Green Sauce

Ingredients

• 3 whole baby snapper (about 12 ounces each), cleaned
• 1/2 teaspoon freshly ground black pepper, divided
• 1/4 teaspoon kosher salt
• 1 lemon, cut into 1/8-inch-thick slices
• Cooking spray
• 1 cup loosely packed fresh flat-leaf parsley leaves
• 2/3 cup loosely packed fresh mint leaves
• 1/4 cup loosely packed fresh dill
• 1/4 cup loosely packed fresh basil leaves
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons capers
• 4 anchovy fillets
• 3 garlic cloves, peeled

Preparation

1. 1. Preheat grill to medium-high heat.
2. 2. Score snapper by making 4 (1-inch) crosswise cuts on each side of skin with a sharp knife. Sprinkle 1/4 teaspoon pepper and salt evenly inside cavities; arrange lemon slices evenly in cavities. Wrap fish tightly in foil coated with cooking spray. Place fish on grill rack; grill 15 minutes or until fish flakes easily when tested with a fork, turning once. Let stand 5 minutes before unwrapping.
3. 3. Combine parsley and remaining ingredients in a food processor; process until finely chopped. Stir in remaining 1/4 teaspoon pepper. Serve sauce with fish.