Spicy Barbecued Snapper with Dill
- Active Time 10m
- Total Time 35m
- 1 or 2 red snapper or bream
- 2 tablespoons butter, or olive oil or vegetable oil
- 1 lemon, sliced
- 3-4 fresh dill sprigs
Clean the fish and make several diagonal slashes on each side. Season inside and out with salt and pepper. On a piece of aluminum foil large enough to enclose the fish, spread or brush the butter over an area the same size as the fish and place the fish on it. Place several lemon slices and a sprig or two of dill in the cavity of the fish and arrange the remaining lemon and herbs over the fish. Wrap the foil around the fish, folding the edges over to seal.
Place on the barbecue grill over moderate heat to cook until tender, about 25 minutes for 1 large fish or 15 minutes for 2 smaller fish. Test during cooking by inserting a skewer into the thickest part of the fish. If the flesh is tender and white, the fish is done. Serve.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
210 calories; 8g total fat; 72mg cholesterol; 651mg sodium; 3g carbohydrates; 1g fiber; 32g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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