This grilled snapper recipe is coated in herbs and spices. Add a kiss of hardwood smoke and it tastes like you’re eating it beachside in Mexico instead of right in your own backyard.
1 Whole Vermillion Red Snapper, scaled & gutted
4 Clove garlic, chopped
1 Whole lemon, thinly sliced
2 Sprig rosemary sprigs
As Needed sea salt and freshly ground black pepper