Grilled Whole Red Snapper
1 Red Snapper, (10-12 lbs) dressed, head-on, tail-on and gills removed
6 Thyme Sprigs
2 Rosemary Sprigs
2 Tarragon Sprigs
6 Basil Leaves
½ Cup Dry White Wine
2 Tbs Fresh Lemon Juice
½ Cup Butter, melted
1 Tbs Garlic Paste
Freshly Ground Black Pepper, to taste
Granulated Garlic, to taste
Louisiana Hot Sauce, to taste
Non-Stick Cooking Spray
Rinse Fish well, under cold running water and pat dry with paper towels. Place Fish on a cutting board. With a sharp knife, make 3 slits on each side of Fish, approximately ½-inch deep. Season Fish inside and out with Salt, Pepper, and Granulated Garlic, then stuff cavity with Herbs. Place Fish in a large baking pan with 1-inch lip and set aside.
In a small bowl, combine Wine, Lemon Juice, melted Butter, Garlic Paste, and Hot Sauce, and mix well. Pour Wine mixture over Fish and allow to marinate at room temperature 20 minutes, turning once or twice.
When ready to cook, prepare a gas or charcoal grill for medium heat according to manufacturer’s directions. Brush grill clean then spray grill rack or fish basket with non-stick cooking spray. Grill Fish 35-45 minutes or until cooked through, turning once. Remove from heat, transfer to a serving platter and serve hot.
**Tip: As seen on the show, this recipe pairs great with Grolsch beer!