Grilled Herbed Fish

Fresh herbs, bourbon seasoning, and shrimp butter combine to give this Grilled Herbed Fish an unforgettable flavor. 

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.

Shrimp Butter
Yields: ¾ Cup
  • 2 tablespoons extra-virgin olive oil
  • 1 pound shrimp shells
  • 2 heads garlic, halved
  • 1½ cups salted butter
  • 4 large lemons, zested
  1. In a large Dutch oven, heat oil over medium heat. Add shrimp shells and garlic; cook, stirring occasionally, until shells turn pink. Add butter and zest, and cook until butter is melted and bubbly. Remove from heat, and let cool completely. Strain mixture through a fine-mesh sieve, discarding solids. Place in a crock until ready to use. Shrimp Butter will keep for up to 1 week in refrigerator.



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