Step 4 Wine Recommendation: Snapper is a delicate fish, and though grilling adds some stronger flavors, you'll be best off with a fairly neutral but crisp white. Run a knife between the flesh and the bones and lift off the fillet. Remove the fish carefully so it doesn't stick. Turn and grill until golden and just done, about 7 minutes longer. Cook over moderately high heat for 7 minutes. 2 1 1/4- to 1 1/2-pound whole red snappers, cleaned and scaled. Step 2 Put the fish in a grill basket or onto a very clean grill rack. In a heavy roasting pan or large cast-iron skillet, toss together the fennel, onions, 5 lemon quarters, and the wine. Drizzle both sides with the remaining tablespoon oil. 4 whole snappers (heads on or off) 1 cup fresh diced pumpkin (optional) 1 large onion (diced) assorted bell peppers 6 sprigs of thyme (chopped) 2. Sprinkle the bread crumbs on both sides of each fish. Rub the surface of both fish using 2 tablespoons of the oil, the garlic, the chopped fresh or remaining 1 teaspoon dried rosemary, and the remaining 3/4 teaspoon salt. Put a rosemary sprig in each cavity or rub with 1/2 teaspoon dried rosemary. Rinse fish inside and out under cold running water and pat dry with paper towel. 
In a medium bowl, combine the watercress, peppers, scallions, cilantro and mint. directions Preheat a barbecue on medium high heat with hood closed.
While whisking, slowly stream in olive oil. Season each fish cavity with 1/8 teaspoon of the salt. In a small bowl, combine the lime juice, brown sugar, fish sauce, salt and pepper. Cut shallow incisions in a crisscross pattern, about 1 inch apart, in each side of both fish. If the fins are still on the fish, use kitchen scissors to cut them off (they just fall apart when cooked). Rinse the fish dry the surfaces and cavities thoroughly. Stuff and cook the snapper: Preheat the oven to 325 degrees F.
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