5-1/2 pounds whole red snapper
***marinade***
1 garlic glove -- finely
chopped
3 tablespoon extra virgin olive oil
salt and pepper
Instructions:
If using a grilling basket, have fish scaled and head removed. Place
fish in dish with combined marinade ingredients about 2 hours before
serving. Refrigerate and turn periodically. If grilling on grate,
leave scales on. Season with salt and skip marinade. Prepare charcoal
grill to gray coals. If using marinade, wipe off fish and place in
basket over coals. Without basket, fish should be about 4 inches above
coals. Grill about 10 minutes per inch of thickness at thickest part.
Turn fish only once. To check for doneness, insert paring knife into
back and gently pull flesh away. It should pull away hesitantly and
appear moist. Flaky fish is overdone. Transfer to warm plate and serve
with extra virgin olive oil, salt, pepper and vinegar.
