- 4
Ingredients
- 4 SERVINGS
- 2 cups mesquite wood chips
- 4 (1-lb) cleaned whole red snappers (with head and tail)
- 2 teaspoons coarse sea salt (preferably sel de Gunde) plus additional for sprinkling
- 8 (4-inch) sprigs epazote
- 8 sprigs thyme
- 8 sprigs rosemary
- 2 fresh serrano chiles, quartered lengthwise and seeded
- 2 tablespoon extra-virgin olive oil
- EQUIPMENT: a 22-inch kettle grill; a large chimney starter
- GARNISH: lime wedges; extra-virgin olive oil (preferably lemongrass)
Preparation
Step 1
Soak wood chips in a large bowl of water at least 30 minutes, then drain well.
Pat fish dry, including cavities. Sprinkle cavities with sea salt, then evenly distribute herb sprigs and chiles in each cavity. Rub outside of each fish with some of oil.
Preheat oven to 500F with rack in middle.
Prepare grill for direct cooking. Spread drained wood chips evenly over coals once hot.
Oil grill rack, then grill fish 2 minutes.
Using a long spatula, turn fish over and grill 2 minutes more.
Transfer fish to a 17- by 12-inch shallow baking pan in 1 layer and roast in oven until just cooked through, about 8 minutes.
Transfer fish to serving plates, then drizzle with remaining oil and season with sea salt.
COOKS' NOTE: Mesquite wood chips are available at specialty foods shops and hardware stores; sel de Gu�nde is available at specialty foods shops; fresh epazote is available at Latino markets.