Honeymooners' grilled red snapper

Recipes

SERVES 4 

2½–3 pounds whole red snapper, scaled and cleaned*

4 tablespoons extra virgin olive oil

1 cup cooked lump crab meat

1/2 stick butter, cut into 4 slices

1 sweet onion, thinly sliced

1 green bell pepper, seeded and sliced

1 tomato, coarsely sliced

Salt

Pepper

1 lemon, sliced

Heavy-duty aluminum foil

Preheat the grill to 325–350 degrees. Lay out a large sheet of aluminum foil. Pour 2 tablespoons olive oil in the center of the foil. Salt the inside and outside of the snapper. Stuff cavity with crab meat and 2 butter slices, then place on top of the oil. Place onion, green bell pepper and tomato slices in a small bowl and toss with remaining olive oil, salt and pepper. Arrange vegetables over the snapper and top with remaining 2 butter slices and lemon slices. Close up the fish and vegetables inside the aluminum foil, crimping edges well. Place on the grill, keeping top closed, for 30 minutes. When the snapper flakes apart, it is ready to eat.

* For dramatic presentation, leave the head and tail intact. You may substitute fillets for the whole fish, but adjust cooking time to 20 to 25 minutes, checking for doneness.

LIZ AND LUKE MCCARY, COLUMBIA