• 2 lb whole red snapper, scaled & gutted
• salt & pepper
• 3-4 each orange & lemon slices
• 2-3 lime slices
• 3 sprigs thyme
• 2 cloves garlic, sliced
• olive oil
• 1 tbsp butter

Special Equipment

• butcher's twine

1. Preheat oven to 400°
2. Snip the fins of the fish off with kitchen shears
3. Season the cavity of the fish with salt and pepper and stuff it with the citrus, herbs, garlic and butter
4. Tie the fish and season it with salt, pepper, and olive oil
5. Grill on high heat 5-10 minutes per side
6. Transfer to a 425° oven for about 10 minutes, or until crispy on the outside, but tender on the inside
7. Debone the fish and serve with confit fennel, lemon and olive oil