Serves 6

1 Each (10-12 Lb) Red Snapper, dressed, head-on, tail-on and gills removed
6 Each Thyme Sprigs
2 Each Rosemary Sprigs
2 Each Tarragon Sprigs
6 Each Basil Leaves
½ Cup Dry White Wine
2 Tbsp Fresh Lemon Juice
½ Cup Butter, melted
1 Tbsp Garlic Paste
Salt and 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 of 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!