Grilled Red Snapper

It was a nice sunny day in the neighborhood and what better way to enjoy outside with some good ol' grilling with an iconic American red snapper!

INGREDIENTS:

1 tsp Mediterranean Magic
1 Red Snapper (Whole fish - slit along the belly, scales on if possible)
1 Lemon, sliced in 1/4" rounds
4-5 whole chives
3-4 sprigs Flat-leaf parsley
Olive Oil

DIRECTIONS:

First thing you need to do is get your grill going. I prefer the flavor of charcoal, but any grill will do.

While your grill is getting nice and hot, rinse the fish and pat dry. Now, if you are an expert with fish you can de-bone it yourself. If you're not an expert, just ask your local fish monger to do it for you. The fish will need to be slit along the belly from head to tail to allow for stuffing. Also, if find this recipe to work better if the fish has not been de-scaled - otherwise the skin breaks much easier, plus I feel like the scales help keep it moist. I don't have any scientific proof to back that claim up - just my gut instinct. Which of course is up for debate! But I left the scales on. It also keeps the fish from sticking to the grill when cooking!

Drizzle the olive oil inside the fish as well as rub it on the outside. Sprinkle the Mediterranean Magic blend inside the fish to coat it well. Fill the inside of the fish with the sliced lemons, chives and parsley. Let it sit for about 5 minutes to let the spices start releasing flavor into the fish.

Place the fish on your grill - but don't go far - it will cook fairly quickly. Cook both sides for 6-8 minutes each until meat becomes white and flaky.

Remove from grill and serve with lemon wedges.

*As with most of our recipes, you can make this exact same dish with any of our blends. French Made Easy, Smokin' Chipotle, Curry in a Hurry and Go Greek would taste just as amazing!