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Ingredients

• 1 whole(s) (about 2 pounds) red snapper or sea bass, cleaned and scaled, head and tail left on
• 3 tablespoon(s) extra virgin olive oil
• .25 teaspoon(s) ground black pepper, (optional)
• .125 teaspoon(s) salt, (optional)
• .25 teaspoon(s) salt, (optional)
• .25 cup(s) finely chopped celery
• .25 cup(s) finely chopped onion
• 2 tablespoon(s) finely chopped green pepper
• 1  green onion, chopped
• .5 cup(s) pine nuts, toasted
• 2 tablespoon(s) whole almonds, toasted and coarsely chopped
• 2 tablespoon(s) finely chopped fresh parsley leaves
• Kitchen string for tying fish
• 1  (18-inch) square heavy-duty foil
• 3 slice(s) (thinly cut) lime
• 3 slice(s) (thinly cut) onion
• 3 slice(s) (thinly cut) tomato
• 1 tablespoon(s) fresh lime juice
• Celery leaves, green onion tops, parsley, and lime wedges, for garnish

Description

1   Whole(s) (about 2 Pounds) Red Snapper Or Sea Bass, Cleaned And Scaled, Head And Tail Left On 3   Tablespoon(s) Ext

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