Greek-Style Red Snapper
Serving Size / Yield
- 1/4 C. fresh lemon juice
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1 clove garlic
- 1 egg
- 3/4 C. vegetable oil
- 1 tsp. oregano
- 1 tsp. finely chopped green pepper
- 1 2-lb. whole red snapper, porgy or sea bass
To make lemon mayonnaise: Place first 5 ingredients in blender container. Blend 1 minute. With blender running, slowly add oil through top until mixture thickens, Fold in oregano and green onion. Set aside.
Rinse fish under cold running water. Pat dry with paper towels. Measure fish at thickest point. Cut 1/4-inch deep diagonal slits, about 1 inch apart, or both sides of fish. Brush fish with about 1/4 C of mayonnaise, being sure to get some in slits. Let stand 1 minute, then place fish in well-oiled hinged grill basket.
Serve with: Greek Potato Salad