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Whole Red Snapper, Salmon, Trout Or Sea Bass

Barbecue.Master's picture
Ingredients
  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
  Basil 1⁄2 Teaspoon
  Garlic salt 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Onion 1 Medium, thinly sliced
  Lemon 1 , thinly sliced
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Fish
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
90 Minutes
Ready In: 
100 Minutes
Servings: 
10

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