Directions:
- Cut off pointed end of garlic; place bulbs on a piece of aluminum foil, and drizzle with 1 tablespoon olive oil. Fold to seal.
- Bake at 425° for 30 minutes; cool. Squeeze pulp from garlic cloves into a small saucepan. Set aside.
- Cook tomatoes in boiling water for 30 seconds; drain. Peel, seed, and dice tomatoes; add to garlic. Stir in 1 1/2 cups olive oil, basil, 1/4 teaspoon sea salt and 1/4 teaspoon pepper. Set aside.
- Sprinkle snapper cavities with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper; insert rosemary sprigs. Brush skins lightly with remaining olive oil. Place fish in 2 lightly greased grill baskets.
- Grill, covered with grill lid, over high heat (400° to 500°) 10 to 12 minutes on each side or until fish flakes with a fork.
- Cook tomato sauce over low heat until warm. Spoon 1 cup sauce over fish Serve immediately with remaining sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1218.17 Kcal (5100 kJ) | ||
| Calories from fat | 920.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 102.24g | 157% | |
|---|---|---|---|
| Cholesterol | 125.85mg | 42% | |
| Sodium | 222.49mg | 9% | |
| Potassium | 1434.96mg | 31% | |
| Total Carbs | 1.06g | 0% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 0.21g | 1% | |
| Protein | 71.6g | 143% | |
| Vitamin C | 7.4mg | 12% | |
| Iron | 0.1mg | 1% | |
| Calcium | 115.3mg | 12% | |
| Amount Per 100 g | |||
| Calories | 275.58 Kcal (1154 kJ) | ||
| Calories from fat | 208.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.13g | 157% | |
|---|---|---|---|
| Cholesterol | 28.47mg | 42% | |
| Sodium | 50.33mg | 9% | |
| Potassium | 324.62mg | 31% | |
| Total Carbs | 0.24g | 0% | |
| Sugars | 0g | 0% | |
| Dietary Fiber | 0.05g | 1% | |
| Protein | 16.2g | 143% | |
| Vitamin C | 1.7mg | 12% | |
| Calcium | 26.1mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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