Cut diagonal slits about 2 inches apart on both sides of each fish. This allows it to cook evenly while on the grill.

In a small bowl combine parsley, garlic, pepper, 1/2 teaspoon sea salt and lemon zest. Rub half of mixture onto the inside of each fish.

Stuff the inside of the fish with 5-6 lemon slices, fold slices in half if they have trouble fitting.

Rub extra virgin olive oil of the outside of each fish. Sprinkle remaining 2 tablespoons of salt over the outside of each fish.

To prepare the grilling basket, arrange a bed of lemon slices on one open side. Lie fish in a single layer over slices. Place remaining lemon slices over the tops of the fish. Close the basket.

Heat grill to medium heat. Grill for 10 minutes on each side or until fish slits look white and flaky. Skin will be slightly charred.

Remove from grilling basket and allow to sit for 5 minutes before serving. The skin is edible. Please be careful... fish has bones! Red snapper is very meaty, but you will find some.