Ingredients
1½lbswhole red snappers,(2 snappers)
1tspsalt
2sprigslarge rosemary,plus an additional 1 tbsp chopped fresh rosemary
3tbspolive oil
2clovesgarlic
1tbspdry bread crumbs
lemon wedges
Preparation
Light the grill.
Rinse the fish. Dry the surfaces and cavities thoroughly.
Cut the shallow incisions in a crisscross pattern, about 1-inch apart, on each side of both fishes.
Season each fish cavity with ⅛ teaspoon of salt.
Put a rosemary sprig on each cavity or rub with ½ teaspoon of dried rosemary.
Rub the surface of both fishes using 2 tablespoons of oil, garlic, the chopped fresh rosemary, or the remaining 1 teaspoon of dried rosemary, and the remaining ¾ teaspoon of salt.
Sprinkle the bread crumbs on both sides of each fish.
Drizzle both sides with the remaining tablespoon of oil.
Put the fish in a grill basket or onto a very clean grill rack.
Cook over moderately high heat for 7 minutes.
Turn and grill for about 7 minutes longer, until golden and just done.
Remove the fish carefully so it doesn’t stick.
Serve the fish on a platter.
Run a knife between the flesh and the bones and lift off the fillet.
Turn the fish over and repeat the process with the other fish.
Repeat with the other fish.
Pass the lemon wedges.
