|
| | Individual Red Snapper
4 small red snappers, about 8 - 10 ounces each, cleaned, head and tail intact
Italian salad dressing
Freshly ground pepper
Crumbled dried oregano
Freshly grated Parmesan cheese
Oil for greasing grill
Pretty Romaine lettuce leaves for garnish
Watercress for garnish
Black olives for garnish
Brush snappers with salad dressing and sprinkle with pepper, oregano, and Parmesan cheese.
Arrange fish on prepared grill. Cook fish about 4 minutes. Brush with salad dressing and turn, using a spatula. Continue grilling about 2 - 3 minutes, until fish begins to flake when tested with a fork.
Place Romaine lettuce leaves on a serving platter. Arrange snappers over lettuce and garnish with watercress and black olives. Yield: 4 servings |
|
