pounds red snapper fillets
1 tablespoon paprika
2 cloves garlic, minced
1 shallot, finely chopped
1 teaspoon freshly ground pepper
1 teaspoon cayenne
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon dried thyme
1 tablespoon olive oil
2 tablespoon finely chopped chives
1 lemon, cut into wedges

Preheat the grill; place the grill rack 5 inches from the coals.

Spray a sheet of heavy duty foil with nonstick spray; place the snapper, skin side down, in the center. Fold up the edges to make a pan. In a small bowl, mix the paprika, garlic, shallot, pepper, cayenne, oregano, salt and thyme. Drizzle the oil on the fish; sprinkle with the spice mixture, lemon juice, and chives.

Transfer the foil to the grill rack. Cover the grill, opening the top and bottom flues slightly. Cook the snapper until just opaque in the center, 10-15 minutes. Serve with the lemon wedges.

Makes 4 Servings