Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 sm Whole red snappers, cleaned
-(1 1/2 to 2 pounds each)
4 tb Extra-virgin olive oil
Coarse salt to taste
Freshly ground black pepper
-to taste
2 bn Fresh thyme (large bunches)
4 Lemons, halved crosswise,
-for garnish
1 c Light and Hot Sauce

These fish are easily cleaned by carefully cutting a 2" slit along the
bottom, reaching in with your finger toward the gills and removing the
innards. Serving them whole allows your guests to enjoy all the sweet
tender meat.

1. Prepare grill with hot coals or preheat the broiler.

2. Rinse the fish inside and out, then pat dry. Brush the snapper
inside and out with oil and sprinkle with salt and pepper. Place 3 or
4 sprigs of thyme inside each fish. Close the openings with small
metal skewers.

3. Lightly oil the grill rack and place the fish on the rack, 4" from
the heat source. Grill until cooked through, 4-6 minutes per side,
turning once. Serve immediately on a decorative platter garnished
with remaining thyme sprigs, the lemon halves and some fresh
nasturnium flowers, if available. Serve the Light and Hot Sauce
alongside.

Per serving: 286 calories, 13 grams fat, 62 milligrams cholesterol.
Submitted By MICHAEL ORCHEKOWSKI On 08-14-95

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