- 1 two-pound whole, hog snapper, cleaned, gutted and scaled
- 2 tablespoons olive oil
- 1/4 cup white wine
- 1 lemon, sliced
- 6 sprigs fresh thyme
- 12 chives, minced
- Salt and fresh ground black pepper, to taste
- Prepare a charcoal or gas grill to medium high heat. Rub the outside of the snapper with olive oil. Drizzle the inside of the fish with white wine. Season with salt and pepper, to taste. Place lemon slices in one layer inside the fish; top with fresh thyme. Sprinkle with chives.
- Grill fish 7 minutes per side. Transfer to a serving platter. Serve with Mango salsa.
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Grilled Hog Snapper