- 2 1 1/4- to 1 1/2-pound whole red snappers, cleaned and scaled
- 1 teaspoon salt
- 2 large sprigs rosemary plus 1 tablespoon chopped fresh rosemary, or 2 teaspoons dried rosemary, crumbled
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon dry bread crumbs
- Lemon wedges, for serving
- Light the grill. Rinse the fish; dry the surfaces and cavities thoroughly. Cut shallow incisions in a crisscross pattern, about 1 inch apart, in each side of both fish. Season each fish cavity with 1/8 teaspoon of the salt. Put a rosemary sprig in each cavity or rub with 1/2 teaspoon dried rosemary. Rub the surface of both fish using 2 tablespoons of the oil, the garlic, the chopped fresh or remaining 1 teaspoon dried rosemary, and the remaining 3/4 teaspoon salt. Sprinkle the bread crumbs on both sides of each fish. Drizzle both sides with the remaining tablespoon oil.
- Put the fish in a grill basket or onto a very clean grill rack. Cook over moderately high heat for 7 minutes. Turn and grill until golden and just done, about 7 minutes longer. Remove the fish carefully so it doesn't stick.
- Serve the fish on a platter. Run a knife between the flesh and the bones and lift off the fillet. Turn the fish over and repeat. Repeat with the other fish. Pass lemon wedges.
Roasted Whole Snapper Purchase one three-and-a-half-pound snapper instead of two smaller ones. Prepare the fish in the same manner through Step 1, using one-quarter teaspoon salt and both sprigs or one teaspoon rosemary in the cavity. Heat the oven to 450° instead of lighting the grill. Put the fish on a rack in a roasting pan; cook until just done, about twenty minutes. No need to turn the fish while cooking.
Snapper is a delicate fish, and though grilling adds some stronger flavors, you'll be best off with a fairly neutral but crisp white. Orvieto Classico strikes the perfect balance.