Grilled Red Snapper alla Livornese Recipe

Good syze Red Snapper (clean & scaled)
2 or 3 sprigs rosmary (fresh preferred)
1 lemon
3 cloves garlic
salt and pepper
extra virgin olive oil

Wash and dry the red snapper. Cut lemon in round slices. Cut lemon slices in half.

Chop coarsly the garlic and rosmary (stem removed). Add salt and pepper and mix every together.

On the sides of the fish cut one slit and fill it with the seasoning. Stuff the belly with seasoning and lemon slices.

Rub the fish with some extra virgin olive oil and place it in the barbeque grid with a long handle and put it on the hot grill. Cook until the fish flakes. Time varies depending on the size of the fish.

The fish is excellent simply served with a condiment of extra virgin olive oil and fresh lemon, and accompanied with steamed asparagus and Focaccia al Rosmarino.