Grilled Herbed Fish
  • 2 (2- to 2¼-pound) whole red snappers, cleaned (gutted, scaled, and gills removed)
  • Shrimp Butter (recipe follows)
  • 2 tablespoons extra-virgin olive oil
  • Flaked sea salt
  • Ground black pepper
  • 2 tablespoons bourbon seasoning*
  • 4 sprigs fresh oregano
  • 4 sprigs fresh dill
  • 4 fresh basil leaves
  • 4 sprigs fresh thyme
  • 2 lemons, sliced
  • Lemon wedges, to serve
  • Garnish: fresh herbs
  1. Prepare a medium-hot fire in a charcoal grill, or preheat grill to medium-high heat (350° to 400°).
  2. Cut 3 diagonal slits about 1½ inches apart on both sides of fish. Fill each slit with 1 tablespoon Shrimp Butter. Rub fish with oil, and season skin and cavities with salt, pepper, and bourbon seasoning. Stuff fish with oregano, dill, basil, thyme, and sections from lemon slices.
  3. Grill fish on one side until skin no longer sticks, 4 to 6 minutes. Using a metal spatula, carefully turn fish, and grill until cooked through, 4 to 6 minutes more. Transfer to a serving platter. Serve with lemon wedges and additional Shrimp Butter, and garnish with herbs, if desired.
*We used McCormick’s Grill Mates Brown Sugar Bourbon Seasoning.
Recipe by Louisiana Cookin at