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Grilled Whole Red Snapper with Lemon and Thyme


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


  1. 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.
  2. 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.
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