Recipe courtesy of Trey Foshee
Whole Grilled Local Snapper
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 495
- Total Fat
- 12
- Saturated Fat
- 2
- Carbohydrates
- 9
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 83
- Cholesterol
- 147
- Sodium
- 1010
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
Ingredients
6 shoots green garlic
2 tablespoons fresh thyme leaves
1 tablespoon Meyer lemon peel, minced
3 tablespoons extra-virgin olive oil
2 tablespoons Meyer lemon juice
Salt and freshly ground white pepper, to taste
Three 1 1/2- to 2-pound whole red snappers, scaled and gutted
Directions
- Slice the tender portion of the green garlic thin and discard the tough stem ends. In a mortar and pestle, crush the sliced green garlic to puree, add the thyme leaves, the lemon peel, and olive oil and work into a paste. Add the juice and season with salt and pepper.
- Slash the fish three times on both sides all the way to the bone and rub the marinade on the fish and season well. Grill over medium-low heat, turning half way through. Grilling time should take 15 to 20 minutes.