Ingredients
1/4 cup rice vinegar1/4 cup sherry1/4 cup soy sauce2 tablespoons lemon juice2 tablespoons sesame oil1 tablespoon minced fresh gingerroot2 teaspoons sugar2 garlic cloves, minced1/4 teaspoon cayenne pepper1/4 teaspoon freshly ground pepper1 whole red snapper (3 pounds)1 small onion, sliced6 sprigs fresh cilantro
Preparation
In a small bowl, combine the first 10 ingredients; set aside 1/4 cup for serving. Make three or four deep, parallel slashes to the bone on each side of fish; place in a 2-gallon resealable plastic bag. Add remaining marinade; seal bag and refrigerate for 1 hour.
Meanwhile, rub grill rack with oil or coat with cooking spray before starting grill. Drain and discard marinade from fish. Place onion and cilantro in the fish cavity.
Grill, covered, over indirect medium-high heat for 15-17 minutes on each side or until fish flakes easily with a fork. Remove onion and cilantro; drizzle with reserved soy mixture.
