recipe 
yields
6-8 servings
4-6 whole red snapper about 1½-2 pounds each, scaled and gutted
Extra virgin olive oil
3 lemons, cut into ¼-inch slices
12 sprigs fresh thyme
Kosher salt
Freshly ground pepper
ingredients
steps
- Prepare grill over medium-high heat. Using a sharp knife, make 4-5 slits into the sides of each fish. Coat the fish with oil and place lemon slices and a few sprigs of thyme into each cavity. Season liberally with kosher salt and freshly cracked pepper.
- Grill fish over direct heat for 6-8 minutes on each side, or until flesh flakes and is cooked through. Remove from grill, sprinkle lightly with sea salt, and squeeze remaining lemon juice over fish. Serve immediately.
Date Published: 07.01.12
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- from Chef Matt Moore of Nashville, TN
