Prep 5 mins
Cook 15 mins
This is a great recipe to infuse TONS of flavor into grilled whole fish. Alot of folks are intimidated by grilling "whole fishes". BUT most of the flavor and moisture is retained by grilling the fish whole. If you don't want to chop the fresh rosemary, whole stalks work just as well stuffed into the fish's cavity.
- 3 garlic, minced
- 2 tablespoons choped fresh rosemary or 1 1⁄2 dried rosemary
- 1⁄2 cup fresh basil leaf, chopped
- 2 tablespoons olive oil
- 1 tablespoon sea salt
- 1⁄2-1 teaspoon crushed red pepper flakes, to taste
- fresh ground pepper
- 2 lbs fresh red snapper, cleaned
- 1 lemons or 1 lime, thinly sliced
- Trim extra fins and tail off of your fish.
- Sprinkle salt and pepper over the entire inside and outside of the fish.
- Combine the first seven ingredients, and mix well.
- I like to smash the herbs and spices in my mortar and pestle.
- If you don't have a mortar and pestle, finely chop the ingredients together on your cutting board.
- Stuff fresh herb and spice mixture into fish's cavity, rub any extra over both sides of the outer skin.
- Top fish with lemon or lime slice (if using).
- Grill whole fish for about 7 minutes on each side or until cooked through.
- Remove fish from grill, and carefuly remove filets from bone to serve.
I loved the flavour of all the herbs together. I found that I had to grill the fish for a bit longer and next time I will increase the chilli in the dish. I like it with a bit more bite. We had it with rocket salad - beautiful and very healthy.
I love grilled whole fish stuffed with garlic and herbs. And so I do love this recipe. I have use a sea bream (wild catch) for this dish, which was great. The fish full of the different flavours, but not dominated by them. Served it with grilled zucchini and red bell peppers on the side. And added some thin slices of lime. Wonderful. Thanks for sharing.