Grilled Red Snapper with Sun-dried Tomato Garnish

Source: Food Downunder

6 to 8 red snapper fillets
juice of 1 lemon
juice of 1 lime
1/2 cup olive oil
4 clove garlic, minced
1/4 cup fresh cilantro, chopped
2 tbsp dried oregano
1/4 cup sun-dried tomatoes
Salt and pepper to taste

Combine lemon and lime juice, olive oil, garlic, cilantro, oregano and salt and pepper and mix well. Place fish in a baking dish and pour marinade over coating both sides of the fish. Marinate for at least 1 hour before grilling. Grill the fish on an outside charcoal or gas grill for about 8 minutes per side. Baste the fish with the marinade while cooking. When fish is done, place chopped sun-dried tomatoes on top. Red snapper is a great fish for grilling because the meat is very firm and won't fall apart on the grill. The marinade is delicious and really adds a wonderful flavor to the red snapper. I use a fish basket for my charcoal grill that keeps the fish from sticking to the grill or falling apart as it cooks. You can probably find one in most grocery stores. If you can't find one, spread a piece of tinfoil on the grill and poke holes and slits through the foil.