Broiled Red Snapper With Wine Sauce
Select a red snapper weighing 3 1/2 to 4 pounds without the head.
Split alongside the backbone from inside, severing both sets of ribs, and lay the fish open.
Trim out rib bones and remove fins but not tail.
Marinate fish about 30 minutes in Gourmet Wine Sauce.
Place a sheet of heavy-duty aluminum foil on broiler rack and lay the fish on foil, skin side down.
Place under broiler about 5 inches from source of heat and broil 6 to 10 minutes, or until well browned.
Brush with marinade during broiling.
Remove broiler pan and place a second sheet of foil over the fish.
Then, holding both foil sheets firmly, turn.
Remove the first foil sheet and broil skin side 3 to 5 minutes.
Test fish for doneness.
If the flesh flakes easily the fish is done.
For well-browned fish, dust with paprika or brush with melted butter.