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.

Recipe by Cooking Light June 2008

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

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Directions

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  • Prepare grill.

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  • 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.

Nutrition Facts

241 calories; calories from fat 19%; fat 5.2g; saturated fat 0.9g; mono fat 2.2g; poly fat 1.3g; protein 44.9g; carbohydrates 1.7g; fiber 0.5g; cholesterol 80mg; iron 0.5mg; sodium 687mg; calcium 75mg.
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