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
- Prepare a medium-hot fire in a charcoal grill, or preheat grill to medium-high heat (350° to 400°).
- 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.
- 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 https://louisianacookin.com/grilled-herbed-fish/
3.5.3226