* 1 ½ lb red snapper, whole, cleaned and scaled * 2 cups Italian dressing * 1 cup tamari sauce, or reduced sodium soy sauce * 2 tsp sugar * 1 tsp garlic powder * 1 tsp onion powder * ½ tsp freshly ground black pepper * lemon slices, freshly chopped basil, parsley, or chives (optional garnishes)
# Instructions
* Run fish under water to rinse thoroughly inside and out. Let drain in colander for a few minutes. Use a sharp knife to cut 3 deep scores, 2-2 ½ inches long, across each side of the fish. Scores will be mostly vertical, from top fin to belly. Set aside. * In a bowl, whisk together the Italian dressing, tamari, sugar, garlic, onion, and black pepper. * Pour the marinade mixture over the fish in a baking dish or large freezer zip-bag. Let the fish marinate for at least 3 hours or up to overnight. If fish isn’t fully submerged, turn it over halfway through marinating time. Drain fish and reserve marinade for basting. * Generously oil and heat clean grill until very hot. Over medium-high heat, cook fish 6-7 minutes per side; cook time will vary depending on the thickness of fish and temperature of grill. Baste with reserved marinade during first half of cook time. Discard marinade. * Serve fish immediately with your choice of garnishes.
4 Comments
Printable recipe: [https://www.chewoutloud.com/grilled-red-snapper/](https://www.chewoutloud.com/grilled-red-snapper/)
# Ingredients
* 1 ½ lb red snapper, whole, cleaned and scaled
* 2 cups Italian dressing
* 1 cup tamari sauce, or reduced sodium soy sauce
* 2 tsp sugar
* 1 tsp garlic powder
* 1 tsp onion powder
* ½ tsp freshly ground black pepper
* lemon slices, freshly chopped basil, parsley, or chives (optional garnishes)
# Instructions
* Run fish under water to rinse thoroughly inside and out. Let drain in colander for a few minutes. Use a sharp knife to cut 3 deep scores, 2-2 ½ inches long, across each side of the fish. Scores will be mostly vertical, from top fin to belly. Set aside.
* In a bowl, whisk together the Italian dressing, tamari, sugar, garlic, onion, and black pepper.
* Pour the marinade mixture over the fish in a baking dish or large freezer zip-bag. Let the fish marinate for at least 3 hours or up to overnight. If fish isn’t fully submerged, turn it over halfway through marinating time. Drain fish and reserve marinade for basting.
* Generously oil and heat clean grill until very hot. Over medium-high heat, cook fish 6-7 minutes per side; cook time will vary depending on the thickness of fish and temperature of grill. Baste with reserved marinade during first half of cook time. Discard marinade.
* Serve fish immediately with your choice of garnishes.
BEAUTIFUL
Perfection
Looks fire!