- Calories 241
- Caloriesfromfat 19%
- Fat 5.2g
- Satfat 0.9g
- Monofat 2.2g
- Polyfat 1.3g
- Protein 44.9g
- Carbohydrate 1.7g
- Fiber 0.5g
- Cholesterol 80mg
- Iron 0.5mg
- Sodium 687mg
- Calcium 75mg
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.
How to Make It
Step 1
Prepare grill.
Step 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.
