Ingredients
Two 1 1/4- to 1 1/2-pound whole red snappers
1 tsp. salt
2 large sprigs rosemary plus 1 tablespoon chopped fresh rosemary
3 tbsp. olive oil
2 cloves garlic
1 tbsp. dry bread crumbs
Lemon wedges
Preparation
Step 1Light 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.Step 2Put 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.Step 3Serve 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.Step 4Wine Recommendation: 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.
