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Grilling like this reminds me of Essaouira, where fresh fish is grilled at stands along the ramparts of the walled city.
Ingredients
Makes 2 servings
- 1 red snapper
- 1 lemon
- Fresh flat-leaf parsley
- salt
- pepper
Preparation
I like to keep grilling as simple as possible. A little salt, pepper (perhaps stuff it with some lemons and light herbs such as parsley) and put it on the hot grill. How long depends on the size of the fish, but it shouldn't be longer than 10 minutes. It's done when the flesh flakes cleanly off the bone. Lots of people try to overdo fish with lots of sauces. I think that just ruins the taste of the fish.
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