Grilled Red Snapper

Name: Grilled Red Snapper
Prep time: 5 min
Total time: 20 min
Yield: 3 - 4 serving(s)
Ingredients: 1 Whole Red Snapper, scaled, gutted and fins removed; Olive oil; Kosher salt; Freshly ground black pepper; 1 lemon, half sliced the rest in wedges; 1 lime, half sliced the rest in wedges; 1 small bunch fresh herbs like dill, cilantro or parsley; Vegetable Oil

By Justin SullivanPublished: Jun 11, 2021

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grilled red snapper with lemon and herbs

PHOTO: ERIK BERNSTEIN; FOOD STYLING: ERIKA JOYCE

Okay sure, if you're going to a cookout you're probably expecting some burgers, some dogs, maybe even ribs. But are we alone in getting so psyched at the idea of rolling up to a barbecue and being presented with a gorgeous, citrusy, delicate fish that has been grilled whole? I didn't think so.

While there are a lot of fish out there that our great for grilling, red snapper is probably our favorite to do whole for a couple of reasons. 1) it's pretty widely available 2) its gorgeous red color 3) its delicate, yummy flavor.

The trickiest thing about grilling whole fish is making sure the skin doesn't stick. To do this you are going to make sure that your grill grates are thoroughly oiled before adding the fish. Use a rag or paper towel soaked in veggie oil and apply to the grates while hot. You can even apply a few layers about 15 seconds apart to make doubly sure. The other thing is to cook over high heat and making sure to not touch the fish until the skin is crispy. Just like other meat we want to make sure that the fish is seared before fish.

If you're really paranoid about the fish sticking you can cook over a few slices of lemon or onion to provide a protective layer between the fish and the grill. Not only will this ensure no stickage but it will also add some flavor to your fish.

When you're done you are going to have chary, crispy skin and flakey, delicious fish that you can serve just on its own, in a taco or even in a sandwich. Wondering what to serve it with? We love serving fresh fish with some sort of slaw or you can keep your grill going and toss on some asparagus or zucchini.

However you serve it, just make sure after you're done that you give this recipe a rate down below. We love to hear from you!

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Yields:: 3 - 4 serving(s)
Prep Time:: 5 mins
Total Time:: 20 mins

Ingredients

1
Whole Red Snapper, scaled, gutted and fins removed
Olive oil
Kosher salt
Freshly ground black pepper
1
lemon, half sliced the rest in wedges
1
lime, half sliced the rest in wedges
1
small bunch fresh herbs like dill, cilantro or parsley
Vegetable Oil

Directions

To Prep The Fish
1. Step 1Score each side of the fish by making 3 shallow slices into the meat of the fish at a 45º angle.
2. Step 2Rub the entire fish with olive oil and season thoroughly with salt and pepper. Make sure the cavity gets seasoned and oiled. Stuff the lemon and lime slices and about ¾ of the herb
For A Grill Pan
1. Step 1Preheat oven to 400º. Add about 1 tbsp of vegetable oil to your grill pan and use a brush or paper towel to totally coat the pan. We’re using vegetable oil because it has a higher smoke point than olive oil.
2. Step 2Place the grill pan over high heat and allow it to preheat for 2 minutes. Add fish to the pan and grill on high until the skin has begun to char, 3 to 4 minutes per side.
3. Step 3Move the grill pan to the oven and cook for an additional 7 to 8 minutes or until the fish is totally cooked through. Garnish with additional herbs and citrus wedges.
For A Grill
1. Step 1Preheat your grill over high or if using coals set up a hot zone and a cool zone to create a convection. Brush your grill grates with vegetable oil to prevent sticking. We’re using vegetable oil because it has a higher smoke point than olive oil.
2. Step 2Add the fish to the grill and cook until the skin has begun to char, 3 to 4 minutes.
3. Step 3Reduce the heat to medium high and close the grill. If using coal, move the fish to the "cool" side of the grill. Cook for an additional 7 to 8 minutes to ensure the fish is cooked through. Carefully remove the fish from the grill and garnish with additional herbs and citrus wedges.