1 three pound whole red snapper, cleaned
⅓ cup fresh lemon juice
1 clove garlic, minced
2 tsp extra-virgin olive oil
⅓ cup fresh parsley, finely chopped
Make three diagonal cuts on each side of fish, almost to the bone.
Brush inside and outside of fish with lemon juice.
Combine garlic, oil, and parsley in a small bowl; mash into a paste.
Rub inside of fish and diagonal cuts with parsley mixture.
Grill on a well-oiled rack over medium-hot coals for 15-20 minutes per side until fish flakes.
Grilling with Fresh Herbs: 17 Easy and Delicious Recipes, 1989, Herb-Bits, Norwalk, CT