Name: Herb-Stuffed Red Snapper
Yield: 4 servings (serving size: about 4 ounces fish and 1 lemon wedge)
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

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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Herb-Stuffed Red Snapper

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