Whole Roasted Red Snapper

Right when I finished blogging Crabmeat Stuffed Mushrooms yesterday, Whole Roasted Red Snapper took place. If I would have only waited a few more minutes before posting, I would have had a far better recipe to go along with my Greetings from Key West blog. Still, I just had to share this. However, after 5 days of sucking down mimosas, miller lites, and shots of pinnacle whipped, not to mention with the pain of my neck injury from doing this:

my mind is way to fuzzy to come up with some cute story to go along with this recipe. So, in this case, I will have to explain the sequence of events leading up to Whole Roasted Red Snapper using pictures….

praying for fish

 proudly displaying the fish

 Justin’s “Catch of the Day”


1 whole red snapper
juice of 1 lime
1 t. thyme
pinch of red pepper flakes
1 t. marjoram
1 c. bread crumbs
1/4 c. butter, melted
1/4 c. red pepper, finely diced
2 cloves garlic, finely diced,
1/4 c. cilantro, chopped
1/4 c. onion, finely diced

Clean the fish, removing scales. Slice 3 score marks across each side of the fish, as deep as you can without cutting through the fish. Squeeze lime juice over fish and season liberally with salt. Place fish in a zip-lock bag and refrigerate for 10 minutes. In the meantime, prepare the stuffing be combining the rest of the ingredients in a mixing bowl. Remove the fish from the bag and pack the stuffing mixture into the score marks and all around the sides of the fish. Grill fish on each side. The time will depend on the size of the fish. The one pictured here was about 1-2 pounds and cooked for about 15 minutes altogether.