Recipe for Whole Fish, Emeril-Style 
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Yield:
6
Ingredients:
Amount Ingredient
1 x red snapper - (4 to 5 lbs) scaled, gills and
fins removed, scored 1/8" deep
1/4 cup chopped garlic
1 cup extra-virgin olive oil
1 tbl red pepper flakes
1 x lemon zested
1 x lime zested
1 tbl cracked black pepper
1/4 cup chopped chives
1/4 cup chopped flat-leaf parsley leaves
1/4 cup chopped marjoram leaves
1/4 cup chopped thyme leaves
1 cup white wine
1 cup sliced onion
2 tbl kosher salt
2 x Vidalia onions sliced
2 x zucchini sliced into rounds
1 head fennel fronds removed,
reserved, and base sliced
1 tbl chopped marjoram
1 tbl chiffonaded basil
Olive oil for drizzling
Salt to taste
Freshly-ground black pepper to taste
Instructions:
Instructions: Place the fish along with all of the other ingredients except the salt into a large plastic bag and marinate 24 hours.

Preheat the oven to 350 degrees and heat a grill to medium-high.

Remove the fish from the bag and sprinkle with the 2 tablespoons of the kosher salt. Grill the fish for 5 minutes on each side.

In a large bowl, toss together Vidalia onions, zucchini, fennel, marjoram, and basil. Drizzle with some olive oil and season with salt and pepper.

Place the fish on a cookie sheet, cover with the reserved fennel fronds, drizzle with olive oil and season with salt and pepper. Surround with the vegetable mixture and bake in the oven for 20 minutes. Serve on a large platter with extra-virgin olive oil and wedges of lemon.

This recipe yields 4 to 6 servings.

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