Mediterranean Grilled Red Snapper

What is better in summer than some grilled Red Snapper.



1 whole red snapper (about 4-1/2 pounds), scaled, gutted and cavity cut open*
2 tablespoons fresh lemon juice
freshly ground pepper pepper
3 tablespoons olive oil, divided
4 tablespoons butter
2 tablespoons chopped fresh oregano leaves or 2 teaspoons dried oregano leaves, crushed
2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil
2 tablespoons chopped fresh cilantro or 2 teaspoons dried cilantro
2 teaspoons lemon pepper
2 teaspoons Tony Cachere's Cajun seasoning
4 slices lemon
5 garlic cloves, chopped fine
splash of Worcestershire Sauce
Fresh oregano sprigs (optional)


*This can be done by your fish retailer at the time of purchase or you may wish to do this yourself.

Prepare grill for direct cooking. Rinse snapper under cold running water; pat dry with paper towels. Open cavity of snapper; brush with lemon juice. Sprinkle lightly with Tony Cachere's and pepper. Combine 1 tablespoon oil, chopped oregano, basil, cilantro, garlic and a splash of Worcestershire in small bowl. Using small spatula, spread mixture inside cavity of snapper. Place lemon slices in cavity; close snapper. Secure opening by threading 6-inch metal skewer lengthwise through outside edge of cavity.

Place snapper directly on oiled grid. Grill snapper, on uncovered grill, over medium-hot coals 20 to 25 minutes or until snapper flakes easily when tested with fork, turning halfway through grilling time.

Soak oregano sprigs in water. Place oregano sprigs directly on coals during last 10 minutes of grilling.


Transfer snapper to carving board.  Remove skewer from snapper. Slit skin from head to tail along back and belly of snapper; pull skin from top side of snapper with fingers. Discard skin. Using utility knife, separate top fillet from backbone; cut into serving-size pieces. Lift up tail; pull forward to free backbone from lower fillet. Cut lower fillet into serving-size pieces.