Prep time: 20 min Cook time 15 min Total time: 35 minutes Yields: 4 servings

INGREDIENTS

2 whole red snapper, about 1 pound each, scaled and gutted

2 lemons, cut into 1/4 inch slices

1/4 bunch fresh oregano sprigs, plus 2 tbsps. chopped oregano leaves

Greek olive oil

1 tablespoon sea salt

Fresh ground black pepper

RELISH

1 cup chopped Kalamata olives

1 cup crumbled feta cheese

1 lemon, juiced

3 tablespoons olive oil

Salt and pepper

DIRECTIONS

1. Heat grill to medium high heat. Using a chef’s knife make diagonal slits on each side of the fish ( three each side). Place a few slices of lemon, and a few sprigs of oregano in each of the cavities and inside. Brush the fish with olive oil, inside and out and season with salt and pepper. Place the fish on the grill and grill until golden brown, about 6 minutes. Carefully turn the fish over and continue to grill for 6 to 8 minutes or until just cooked through. Remove and sprinkle fish with sea salt, chopped oregano, and olive oil.

2. For the relish: Combine the olives, feta and lemon juice in a bowl, add the olive oil and season with salt and pepper. Carefully fold the ingredients together.

This was a super delicious meal, so full of flavor. I will be grilling fish all summer!

Bon Appetit