Food Recipes Dinner Grilled Whole Snapper Be the first to rate & review! Cover the grill while you're cooking the fish to keep the flesh moist and to prevent flare-ups that would burn the breadcrumbs. We like to use a grill basket, which helps prevent sticking, but you can cook the fish directly on the grill. Just be sure it's impeccably clean, and turn the fish carefully so you don't lose the crust. By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on November 5, 2022 Rate PRINT Share Trending Videos Close this video player Photo: Cara Cormack Total Time: 30 mins Yield: 4 servings Ingredients 2 (1 1/4- to 1 1/2-pound) whole red snappers, cleaned and scaled 1 teaspoon kosher salt, divided 2 large sprigs rosemary plus 1 tablespoon chopped fresh rosemary, or 2 teaspoons dried rosemary, crumbled and divided 3 tablespoons olive oil, divided 2 garlic cloves, minced 1 tablespoon dry breadcrumbs Lemon wedges, for serving Directions Cara Cormack Ingredients. Cara Cormack Light the grill. Rinse the fish; dry the surfaces and cavities thoroughly. Cut shallow incisions in a crisscross pattern, about 1 inch apart, in each side of both fish. Cara Cormack Season each fish cavity with 1/8 teaspoon of the salt. Put a rosemary sprig in each cavity or rub each with 1/2 teaspoon dried rosemary. Cara Cormack Rub the surface of both fish using 2 tablespoons of the oil, the garlic, the chopped fresh or remaining 1 teaspoon dried rosemary, and the remaining 3/4 teaspoon salt. Cara Cormack Sprinkle the breadcrumbs on both sides of each fish. Drizzle both sides with the remaining tablespoon oil. Cara Cormack Put the fish in a grill basket or onto a very clean grill rack. Cook over moderately high heat for 7 minutes. Turn and grill until golden and just done, about 7 minutes longer. Remove the fish carefully so it doesn't stick. Cara Cormack Serve the fish on a platter. Run a knife between the flesh and the bones and lift off the fillet. Turn the fish over and repeat. Repeat with the other fish. Pass lemon wedges. Notes Roasted whole snapper: Purchase one 3 1/2-pound snapper instead of two smaller ones. Prepare the fish in the same manner through Step 1, using 1/4 teaspoon salt and both sprigs or one teaspoon rosemary in the cavity. Heat the oven to 450°F instead of lighting the grill. Put the fish on a rack in a roasting pan; cook until just done, about 20 minutes. No need to turn the fish while cooking. Suggested Pairing Snapper is a delicate fish, and though grilling adds some stronger flavors, you'll be best off with a fairly neutral but crisp white. Orvieto Classico strikes the perfect balance. Originally appeared: July 2013 Rate It Print