Herb Grilled Snapper
This whole snapper gets a Greek accent from a cavity packed with dill, oregano, parsley, rosemary and thyme. A short soak in white wine and seafood stock seasons the flesh from the outside while the herbs perfume it from within. Scoring the skin helps the marinade in and keeps the fish looking neat on the grill. A 2 lb fish feeds a small table and needs very little attention once it is over the heat.
Instructions
Rub the whole fish all over with olive oil, then season it generously with salt and freshly ground black pepper, both on the skin and inside the cavity.
Fill the cavity with the dill, oregano, parsley, rosemary, thyme, smashed garlic, red onion and lemon slices. Cut shallow diamond-pattern scores into the skin on each side.
Pour the seafood stock and white wine into a gallon-size zip-top bag and slide the fish in. Press out as much air as you can, seal the bag, and refrigerate for at least 30 minutes.
Lift the fish from the bag and grill it over medium-high heat for 6 to 8 minutes on each side. Move it to a platter and let it rest for 7 minutes before serving.
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