Whole Grilled Red Snapper
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Adapted from: How2Heroes (how2heroes.com)
Prep Time: 10 minutes | Cook Time: 20 minutes | Serves: 2
Whole grilled fish is one of the most impressive and surprisingly simple things you can cook. The cavity gets stuffed with citrus, herbs, garlic, and butter — all that flavor steams into the flesh from the inside. The result is crispy on the outside, incredibly moist and aromatic within.
Ingredients
- 1 whole red snapper, 2 lbs, scaled and gutted
- Salt and pepper
- 2 cloves garlic, sliced
- 3 sprigs fresh thyme
- 2–3 slices each of orange and lemon
- 1 Tbsp butter
- 1 Tbsp olive oil
Special Equipment: Kitchen shears, butcher's twine
Instructions
- Preheat oven to 400°F (for the finish).
- Use kitchen shears to snip the fins off the fish.
- Season the cavity of the fish with salt and pepper. Stuff the cavity with the citrus slices, thyme sprigs, garlic slices, and butter.
- Tie the fish closed with butcher's twine to hold the stuffing in place. Rub the exterior of the fish with salt, pepper, and olive oil.
- Grill on high heat for 5–10 minutes per side, until the exterior is crispy.
- Transfer to a 425°F oven for about 10 minutes to finish cooking, until the flesh is tender on the inside.
- Debone the fish at the table and serve with confit fennel, lemon, and olive oil.
Shop This Recipe: Kitchen shears and butcher's twine are the two tools that make whole fish easy to handle. Browse our kitchen tools at The Kitchen Wins.
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