Broiled Whole Red Snapper

I have never cooked a whole fish before, always filet (you know...didn't want to be watched by said fish). When I came across this red snapper, however, I just couldn't resist the temptation to give it a go.   In the end, it was so moist and delicious and will definitely be on future menus.

Broiled Whole Red Snapper

1 whole red snapper
1-2 cloves garlic, sliced
5 lemon slices (3 of the slices cut in 1/2)
1 yellow onion slice
1 Tbls olive oil
A pinch or two each of sage, rosemary and thyme
Salt and Pepper to taste

Start your oven on broil.

Rinse snapper under cold water and pat dry.  Cut three diagonal grooves on each side of the fish.  Lightly sprinkle salt and pepper, sage, rosemary and time on both the outside and inside.  In each diagonal groove, tuck in a 1/2 a slice of the lemon and one or two thin slices of garlic.  Do the same on the other side.  Inside the fish add one slice lemon and a few slices of garlic and the onion.  Add a slice of lemon under the gill. Coat the bottom of a shallow pan with olive oil and set your fish on top.  Broil for 5-8 minutes on each side.

Roasted Balsamic Veggies

Toss veggies of your choosing in a little olive oil. Salt and pepper to taste and put them in an 2 inch pan. Cover with aluminum so that they don't take on a 'fish' flavor.  Place the veggies on the lower rack in the same oven as you will be cooking your fish but get the veggies cooking for at least 20 minutes before you slide in the fish, especially if you are adding a root vegetable. After the snapper is cooked, remove from oven.  Then remove the aluminum from the veggies and bring to the top shelf to blacken just a bit.  Add about two tablespoons of balsamic to the veggies and toss.