If you’re intimidated to cook a whole fish, don’t be! Have your fishmonger clean the fish and all you have to do is stuff it and rub it with seasoning—it’s really that easy!
| Level: | Easy |
| Total: | 30 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- Two 2-pound whole red snappers, cleaned
- 2 tablespoons tomato-chicken bouillon
- Freshly ground black pepper
- 4 cloves garlic, minced
- 2 lemons, sliced
- 2 Roma tomatoes, sliced
- 12 sprigs fresh thyme
- 6 sprigs fresh rosemary
- 1 cup fresh parsley leaves and stems
Instructions
- Preheat a grill to medium-high heat.
- Rub the fish all over with the tomato bouillon, pepper and garlic. Stuff the fish cavities with the lemon slices, tomato slices and herbs. Add the fish to the grill and cook until the fish flakes easily with a fork, 6 to 7 minutes on each side. Transfer to a platter and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 501 |
| 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 | 332 mg |
Reviews
I have made this recipe multiple times and it’s fabulous. Bronzino is an excellent alternative and so is chicken bouillons. I have also incorporated the ingredients in a whole roasted chicken recipe