Whole Grilled Snapper Recipe
Topic: Whole Grilled Snapper Recipe
Whole Grilled Snapper Recipe
Using a grill cover while cooking the fish will help keep the meat moist and prevent flare-ups that may result in the breadcrumbs being burned.
We like to cook the fish in a grill basket because it prevents it from adhering to the barbecue, but you may also cook it straight on the grill.
You only have to make sure it’s spotlessly clean and flip the fish slowly to avoid losing the crust.
Whole Grilled Snapper RecipePrint
Whole Grilled Snapper Recipe
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Grill
- 2 entire red snappers weighing between 1 1/4 and 1 1/2 pounds, cleaned and scaled
- 1 teaspoon of table salt
- 2 big sprigs rosemary + 1 tablespoon finely chopped fresh rosemary, or 2 teaspoons dried rosemary crumbled, or 2 teaspoons fresh rosemary chopped
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves, peeled and minced
- 1 tablespoon toasted bread crumbs (dry)
- Lemon wedges, to be used as a garnish
- Prepare the grill by lighting it. Remove the fish from the water and carefully dry its surfaces and cavities. Cut shallow incisions in a crisscross pattern on each side of both fish, about 1 inch apart, in a crisscross pattern. 1/8 teaspoon of salt should be sprinkled into each fish cavity. Make an incision in each hole and insert a rosemary sprig or massage with 1/2 teaspoon dry rosemary. Rub the surface of the fish with 2 tablespoons of the oil, the garlic, the remaining 1 teaspoon chopped fresh rosemary or 1 teaspoon dried rosemary, and the remaining 3/4 teaspoon salt until the fish is thoroughly coated. Bread crumbs should be sprinkled on both sides of each piece of fish. Drizzle the remaining tablespoon of oil over both sides of the steak.
- Place the fish on a grill basket or on a grill rack that has been thoroughly cleaned—Cook for 7 minutes on a moderately high heat setting. Turn the grill to the other side and cook for another 7 minutes until the chicken is golden and cooked through. Carefully remove the fish from the pan so that it does not stick.
- Place the fish on a serving plate. Lift the fillet from the bone by running a knife between the flesh and the bones. Repeat the same with the other side of the fish. Repeat the process with the other fish. Pass the lemon wedges around.
Whole Snapper Roasted in the Oven Instead of two smaller fish, get a giant three-and-a-half-pound snapper instead.
Using one-quarter teaspoon salt and both sprigs or one teaspoon rosemary in the cavity of the fish, prepare it in the same manner as in Step 1. Instead of turning on the grill, preheat the oven to 450 degrees.
Cook the fish on a rack in a roasting pan for approximately twenty minutes, or until it is just barely done. It is not necessary to flip the fish while it is cooking.
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How to grill whole snapper?
- Set the grill to high heat. Thoroughly dry all of the fish’s surfaces and cavities after rinsing. Fish should be cut in a crisscross pattern approximately an inch apart on both sides.
- Sprinkle a quarter teaspoon of the salt into each fish cavity. Sprinkle with 1/2 teaspoon dry rosemary, or insert a rosemary twig.
- The remaining 3/4 teaspoon salt and the remaining 1 teaspoon minced fresh or dried rosemary should be used to rub the fish’s skin. Both sides of each fish should be coated with bread crumbs.
- Use the last tablespoon of oil to coat both sides of the fish.
How to eat whole grilled snapper?
- Transfer the fish to a serving dish once it has cooled.
- I cut between the head and the body with a sharp knife or fish knife until the knife reached the backbone. Repeat after the paragraph.
- Cut from the backbone to the cavity by inserting the knife at the tail end. Chop up to the top of the head with a knife resting on the backbone of the animal being chopped up.
- Lift the backbone of the fish with a spatula inserted below the flesh.
- Removing the backbone is as simple as lifting your tail.
- Remove the skin of the fillet if desired.
- Scaled and cleaned one huge snapper (substitute with your catch of the day)
- 2 minced garlic cloves
- 1 tbsp of finely minced ginger
- 1 tbsp of freshly chopped fresh chilli
- 2 tbsp finely chopped coriander (use the stems as well as leaves)
- 1 lime, zested and coarsely chopped
- 3 tbsp. of olive oil
- We are serving with lime if desired.
- Prepare the marinade by mixing all the ingredients in a large bowl. In a large mixing basin, combine all ingredients (except the fish!) and stir thoroughly. To save time, consider using a food processor.
- Make slits in the fish on both sides using a sharp knife. To allow the marinade flavour to permeate the fish’s flesh, do this: Cuts are spaced about one centimetre apart. Trim the tail and fins so that they don’t catch on fire while you’re cooking.
- Fish should be marinated inside and out. Put the fish in the fridge to marinate for about 30 minutes after inserting the lime slices.
- Your barbecue should be at a medium-high temperature (190°C). Gently oil it if you’re using a BBQ grill for cooking fish. Put some olive oil on your hand, then massage it onto the bars of soap.
- Using the instrument basket as a container, place the marinated fish and secure it with a lid. Close and fasten the basket with the marinated fish inside.
- Cook for about 10 minutes on each side on a BBQ set to direct heat. When flipping the basket, wear gloves to protect your hands from the intense heat.
- To take the fish from the BBQ, remove the basket using gloves. This is a simple task with a pair of tongs and a spatula. You may also serve with your favourite salad and lime wedges.
If the fish’s eyes are white and somewhat puffed out, it’s ready to eat!
Grilled whole snapper with herbs and citrus
- 4 (1 1/2 to 2 pound) scaled snapper.
- 6 kosher salt tablespoons (or more)
- Ground black pepper 2 tablespoons
- Smashed garlic cloves of 12 cloves
- 8 rosemary sprigs
- Eight sprigs of parsley are needed.
- 8 leaves of basil
- Two lemons, cut in half,
- a navel orange with 4 slices
- fresh lemon juice, about two teaspoons
- Garnish with fresh herbs.
- Brush the fish with olive oil and thoroughly season it with salt and pepper both inside and out. Garlic, rosemary, parsley, basil, lemon slices, and orange slices are great additions to stuffed cavities. Lemon juice can be used to flavour fish. Before grilling, cover and refrigerate for at least four hours.
- Preheat the grill to 400°. Oil the grates of the grill. For each side, cook for 7 minutes. Place the fish on a serving dish. If preferred, top with fresh herbs.
- Grill grates should be well cleaned to prevent the fish from clinging to them.