Grilled Whole Red Snapper with Mojo de Ajo
2-2 pound whole red snappers, cleaned, scaled, and scored
1/2 cup extra virgin olive oil
salt and pepper
Mojo de Ajo
4 cups onions, thinly sliced
1/2 cup fresh garlic, finely chopped
1/2 cup fresh lime juice
2 teaspoons kosher salt
1/2 cup hot canola oil
Place fish on a platter, rub completely with olive oil, including inside the scored flesh and belly. Sprinkle with a little salt and pepper. Leave at room temp for 30 to 45 minutes.
On a hot grill, place fish in the same direction as the grill grate, longwise not crosswise.Cook for about 12 to 15 minutes, flipping once about halfway through. Keep lid closed.
Remove fish from grill, top with onions, garlic, lime juice and salt. Heat canola oil until screaming hot, pour carefully over fish and vegetables
Each fish serves two people. Enjoy!