Ingredients

• 2 cups chopped yellow onion
• 1 cup chopped red onion
• 1/2 cup chopped scallion
• 2 tablespoons chopped garlic
• 3 tablespoons chopped thyme leaf
• 3 tablespoons chopped rosemary
• 1 tablespoon black pepper
• 1 cup olive oil
• Salt
• 4 whole snappers, cleaned, scaled and de-boned
• 2 tablespoons olive oil
• 1 pound oven-dried tomatoes
• 4 teaspoons chopped basil
• 1 cup butter
• 1 cup toasted pine nuts
• Salt and pepper

Instructions

1. Mix marinade ingredients in a large bowl. Stuff the snapper cavity with the marinade ingredients. Tie snapper with kitchen string to keep the ingredients inside of fish. Marinate in the refrigerator for 4 hours.
2. Preheat the grill. Preheat the oven to 450 degrees F.
3. For sauce, heat up olive oil in pan. Cook tomatoes for 3 to 4 minutes. Add basil and butter and cook for 3 minutes. Add pine nuts and season with salt and pepper.
4. Place the snapper on an oiled grill and cook until there are grill marks on both sides, about 2 minutes per side. Place on a sheet pan or in a baking dish and roast until the fish is cooked through, about 15 more minutes. Serve snapper with the sauce.