Herb-Stuffed Red Snapper Recipe

Name: Herb-Stuffed Red Snapper
Yield: 4 servings
Cuisine: American
Ingredients: 1 (4-pound) cleaned whole red snapper; Cooking spray; 1 teaspoon extravirgin olive oil; 1 teaspoon salt, divided; 4 lemon slices; 4 large fresh basil leaves; 3 parsley sprigs; 3 mint sprigs; 2 thyme sprigs; 4 lemon wedges

Servings: persons

1 (4-pound) cleaned whole red snapper
Cooking spray
1 teaspoon extravirgin olive oil
1 teaspoon salt, divided
4 lemon slices
4 large fresh basil leaves
3 parsley sprigs
3 mint sprigs
2 thyme sprigs
4 lemon wedges

1
Prepare grill.
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (4-pound) cleaned whole red snapper, Cooking spray, 1 teaspoon extravirgin olive oil, 1 teaspoon salt, divided, and more.

Yes, Herb-Stuffed Red Snapper falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Herb-Stuffed Red Snapper

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