Herb-Stuffed Red Snapper

Ingredients

• 1 teaspoon olive oil extravirgin
• 4 large basil leaves fresh
• 4 slices optional: lemon 
• 4  lemon wedges 
• 3  mint sprigs 
• 3  parsley sprigs 
• 4 pound snapper whole red cleaned
• 1 teaspoon salt divided
• 2  thyme sprigs 

Equipment

• grill
• aluminum foil

Directions

1. Prepare grill.
2. Score fish by making 3 diagonal cuts on each side.
3. Lay 1 (18 x 12inch) sheet of foil flat on a work surface, and coat with cooking spray.
4. Place fish in center of sheet; rub oil in fish cavity.
5. Sprinkle 1/2 teaspoon salt in fish cavity; sprinkle remaining 1/2 teaspoon salt evenly on both sides of fish.
6. Place lemon slices and next 4 ingredients (through thyme) in fish cavity. Wrap fish in foil, twisting ends to seal; place fish on grill rack. Grill 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Discard lemon slices and herbs.
7. Serve fish with lemon wedges.