Simply Stuffed Red Snapper with Fresh Herbs
Catch or buy a whole fish. If purchased you can ask the fish monger to scale and gut the fish which will make it easy to stuff. Wash inside, you’re ready to stuff. Use fresh cut herbs from garden (or package): tarragon, dill, sage, thyme or any combination of those placed inside each fish. Oil fish skin, and place on a hot barbecue grill. Fish will be falling off the bones in about 20-30 minutes. Test will a fork and remove from grill to an intermediate plate. Remove herb insides, and open like a butterfly. Remove the bones in one piece if possible. Check for remaining bone, and then place fillets on a serving platter meat-side up. Pass sauce separately as each eater should be aware that bones may remain.