Source: dLife

A whole roasted snapper marinated in fresh herbs.

Servings

4 oz fresh green onions , sliced
2 tbsp chopped parsley
1 tbsp fresh thyme , chopped (or 1 tsp dried)
2 oz fresh lime juice
1 tbsp olive oil
0.5 oz salt , to taste (optional)
0.5 tsp ground allspice
0.25 tsp black pepper
0.25 tsp ground red pepper (cayenne)
6 medium garlic cloves , peeled
1 cooking spray
2 large tomato , each cut into 8 wedges
2 large onion , each cut into 8 wedges
1 cup white wine
1 red snapper (8-pound cleaned, whole red snapper, head and tail intact)
1 cup fresh lime juice (about 8 limes)
1 cup cold water
4 oz Juice, orange, fresh, yield per fruit (about 2 oranges)
1 tbsp salt , to taste (optional)

1 Slice diamond patterned cuts into surface of fish. Whisk lime juice, water, orange juice, and salt together and pour into a resealable plastic bag.
2 Place fish in bag, seal and refrigerate 20 minutes, turning bag once.
3 Preheat oven to 425°F.
4 Arrange tomatoes and onions in roasting pan. Add wine.
5 Using a food processor or blender, pulse green onions, parsley, thyme, lime juice, oil, salt, allspice, black and red pepper, and garlic until smooth.
6 Transfer fish from bag to work surface. Discard marinade.
7 Rub spice mixture onto both sides of fish.
8 Coat grill rack with cooking spray. Transfer fish to grill rack.
9 Place grill rack in roasting pan on top of tomatoes and onions. Cover pan with foil and bake 30 minutes.
10 Remove foil and roast another 45 minutes or until fish is flaky. Remove skin from fish and discard.