Grilled Red Snapper….. You just need a grill. This red snapper comes from Mexico, but I wanted to grill her with Southeast Asian herbs. The fish monger cleaned the fish for me. All I had to do was season her with salt, pepper, olive oil, and lime juice. She’s stuffed with a lime and the herbs I found at the Southeast Asian grocery (thai basil, cilantro, and wild Vietnamese mint). Heat up the grill, and depending on the size of the fish grill about 6-12 minutes per side. Best served with some fresh rice and maybe a dash of Ponzu.