Whole Snapper

13 years ago this week Mary and I were in Italy on our honeymoon. Holy cow, has it really been 13 years?!?!  Why am I sharing this tidbit of info?  Because in Venice is where Mary and I had Branzino Per Due, a whole fish cooked and served table side.  Mary has been in love with that dish ever since and we've folded the cooking of whole fish into our regular rotation of things to cook. 

We picked up a whole snapper at Whole Foods for not a whole lot of money today and here it is fresh off the grill:

Here's what we did.  We took some red onions, cut them a little thinner than we usually do for the grill, tossed them with red wine vinegar, olive oil, salt and pepper, and then tossed them on the grill at a medium high heat.  We also tossed on some thinly sliced lemons.   After they got a slight char, we pulled them off.  Next, we put the whole fish on the grill for a few minutes on both sides to get some grill marks.   Then we put it all together in aluminum foil and cooked it with indirect heat for about 20 minutes.  Voila.