“In my Gullah culture, we go by the phrase ‘live by the land and sea,’ and this recipe does a beautiful job of that!”
| Level: | Easy |
| Total: | 30 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 2 2-pound whole red snappers, cleaned
- 2 tablespoons tomato-chicken bouillon powder
- Freshly ground pepper
- 4 cloves garlic, minced
- 2 lemons, sliced
- 2 plum tomatoes, sliced
- 12 sprigs fresh thyme
- 6 sprigs fresh rosemary
- 1 cup fresh parsley (leaves and stems)
Instructions
- Preheat a grill to medium-high. Rub the fish all over with the bouillon, a few grinds of pepper and the garlic. Stuff the fish cavities with the lemon slices, tomato slices and herbs.
- Grill the fish until it flakes easily with a fork, 6 to 8 minutes per side. Transfer to a platter.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 500 |
| Total Fat | 7 g |
| Saturated Fat | 2 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 95 g |
| Cholesterol | 168 mg |
| Sodium | 325 mg |