Herb-Stuffed Red Snapper

4lbs. cleaned whole red snapper
1 tsp. olive oil
1 tsp. salt
4 lemon slices
4 large fresh basil leaves
3 parsley sprigs
3 mint sprigs
2 thyme sprigs
4 lemon wedges

Score fish by making 3 diagonal cuts on each side. Lay 1 sheet of foil flat on
a work surface, and coat with cooking spray. Place fish in center of
sheet; rub oil in fish cavity. Sprinkle 1/2 tsp. salt in fish cavity;
sprinkle remaining salt evenly on both sides of fish. Place lemon slices
and next 4 ingredients in fish cavity. Wrap fish in foil, twisting ends to
seal; place fish on grill rack. Grill 10 minutes or until fish flakes
easily when tested with a fork or until desired degree of doneness. Discard
lemon slices and herbs. Serve fish with lemon wedges.

4 servings