Although fish is often grilled over indirect heat, we prefer cooking whole snapper over moderate direct heat.

Elizabeth Karmel
Recipe by Cooking Light June 2008

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Recipe Summary

Yield:
4 servings (serving size: about 5 ounces fish and about 2 1/2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill to medium heat.

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  • To prepare sauce, combine the first 10 ingredients; set aside.

  • To prepare fish, score each fish with 3 diagonal cuts on both sides. Brush outside of fish evenly with olive oil. Sprinkle with kosher salt and black pepper. Stuff lemon and garlic slices into cuts. Place any remaining lemon slices into each fish cavity. Coat outside of fish with cooking spray.

  • Place fish on grill rack; grill 40 minutes or until fish flakes easily when tested with a fork. (Fish does not need to be turned.) Serve fish with sauce.

Nutrition Facts

237 calories; calories from fat 22%; fat 5.9g; saturated fat 1g; mono fat 2.9g; poly fat 1.2g; protein 37.9g; carbohydrates 6.2g; fiber 0.3g; cholesterol 67mg; iron 0.6mg; sodium 673mg; calcium 67mg.
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