Whole Red Snapper, Salmon, Trout Or Sea Bass
|Red snapper/Other large fish||10 Pound|
|Melted butter/Margarine / salad oil||1 Ounce|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||1 Tablespoon|
|Prepared mustard||1 Tablespoon|
|Garlic salt||1⁄2 Teaspoon|
|Onion||1 Medium, thinly sliced|
|Lemon||1 , thinly sliced|
Make an aluminum foil pan large enough to hold fish.
Brush surface of foil pan well with melted butter, margarine or oil.
Cut head and tail from fish, if desired.
Clean fish, dram and dry with paper towels.
Place fish on pan.
Combine lemon juice, Worcestershire sauce, prepared mustard, basil and salts; mix and brush in cavity of fish.
Arrange 1/2 of the onion and lemon slices in a row in cavity of fish.
If desired, stuff fish with Mushroom Stuffing or Pecan or Almond Stuffing or prepared packaged stuffing.
Brush outside of fish generously with melted butter, margarine or oil.
Overlap remaining onion and lemon slices down top of fish.
Position fish in pan on cooking grill.
Drizzle remaining lemon juice mixture evenly over fish.
Cover kettle; cook 1 1/2 to 1 3/4 hours, or until thickest part of fish flakes easily with fork.
Do not turn fish during cooking.