Cioba inteira grelhada

Ingredientes

• 2 whole red snappers (1.5–2 lbs each, cleaned and scaled)
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 4 garlic cloves, lightly smashed
• 1 lemon, sliced into thin rounds
• 6–8 sprigs fresh thyme or rosemary
• Small handful fresh parsley
• Extra lemon wedges for serving
• Drizzle of olive oil for finishing
• Flaky sea salt for finishing (optional)

Modo de preparo

1. 1

   Preheat your grill to medium-high heat (around 400°F) and let it heat for at least 10 minutes.

2. 2

   Pat both fish completely dry inside and out with paper towels.

3. 3

   Score each fish with 3 diagonal cuts per side, cutting down to the bone.

4. 4

   Rub olive oil all over the outside and inside cavity of both fish.

5. 5

   Mix salt, pepper, smoked paprika, and garlic powder together and rub all over both fish including into the score cuts.

6. 6

   Stuff each cavity with smashed garlic cloves, lemon slices, and fresh herb sprigs.

7. 7

   Oil the grill grates using a folded paper towel dipped in oil held with tongs.

8. 8

   Place fish on the grill at a slight diagonal. Close the lid and cook for 8–10 minutes without moving.

9. 9

   Carefully flip each fish using a wide spatula and tongs together. Cook for another 7–9 minutes until flesh is opaque and flakes easily.

10. 10

    Remove from grill and rest for 2–3 minutes. Finish with fresh lemon juice, a drizzle of olive oil, and flaky sea salt before serving.