Grilled Snapper
This size fish is just right for two adults.
- 1 whole vermillion snapper--about 2 lbs.--cleaned and scaled
- 2 t. kosher salt
- 1 lemon, thinly sliced
- 3 scallions in 1- or 2-inch pieces
- ¼ cup olive oil
Score the fish by making two or three parallel ¼” deep cuts on each side. Pat the fish dry and rub inside and out with the salt. Stuff the cavity with lemon slices and scallions, closing the cavity with toothpicks, a skewer, or butcher’s twine. Put the fish on a plate and brush the olive oil all over it making sure to coat both sides well. Let the fish sit at room temperature for 30 to 45 minutes.
Meanwhile, prepare the grill. When the coals are ready, oil either the grill grate or a fish basket. Cook for about ten minutes per side, turning once, or until the fish flakes white all the way through.
Alternately, you can roast the fish on a foil- or parchment-covered sheet pan in a 400° oven for 20 minutes.