This is more about technique than about the "recipe", although it is very tasty. This method can be used for any number of fish, preferably whole fish. I have used Red Snapper here because it is readily available in my area. Mahi Mahi and Sea Bass also work very well with this technique. The herbs used here are suggestive and can be changed to your liking. This method may also be used with a variety of meats, but (obviously) the ingredients and cooking times would change.

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